Baked Salmon Fillet with Lemon
Here is an easy baked salmon fillet recipe. Tender and flavorful salmon fillet are baked on a sheet pan and served with a delicious arugula avocado salad.
Servings: 3 servings
Calories: 380kcal
Ingredients
- 2 Salmon fillets
- 1 lemon juice of
- 2 cloves garlic minced
- 2 tablespoon olive oil extra virgin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb baby potatoes halved
- 2 fennels sliced
Arugula Avocado Salad
- 2 cups arugula
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers chopped
- ½ shallot diced
- 2 tbsp. lemon juice
- 2 tbsp. vinegar
- 1 tbsp. olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 F / 204C. Line a baking sheet with foil and coat it with cooking spray.
- Mix lemon juice, garlic, olive oil, salt and pepper in a bowl.
- Put the salmon fillets on the baking sheet and brush the fillets with the olive oil lemon mixture.
- Place the halved potatoes and sliced arugula in a large bowl and mix with the remaining olive oil lemon juice mixture. Spread them around the salmon fillets.
- Bake in the oven for 20-25 minutes depending on the thickness of the fillets.
Salad:
- In a bowl, toss arugula, tomatoes, cucumber and diced avocado.
- Mix diced shallot, lemon juice, vinegar, olive oil and spices. Pour the dressing on the salad.
- Toss the salad with the dressing.
- serve with baked salmon fillets.
Notes
- Always make sure not to over bake salmon. You want to salmon to be flaky but not dry. Perfectly cooked salmon has a smooth texture.
- Store the leftovers in an airtight container (preferably glass) and refrigerate for up to two days.
- You can use other vegetables instead of potatoes and fennel to make this easy salmon dinner. I suggest broccoli, cauliflower, carrots and onions.
- A little garish can go a long way. You can use chopped parsley, basil, cilantro or dill.
- For best flavor, use extra virgin olive oil to bake salmon and the vegetables.
Nutrition
Calories: 380kcal