QiMeal
Lemony Baked Salmon
Lemony Baked Salmon · ready in 35 min · 4 servings · 285 kcal per serving · easy · 5 ingredients
Tender salmon baked until flaky and moist, finished with bright lemon juice and fresh parsley for a clean, refreshing flavor that feels light yet satisfying.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Serves
- 4
- kcal
- 285
- Difficulty
- easy
Ingredients · 4 servings
- 680 gSalmon
- 60 gLemon juice
- 12 gParsley
- 5 gSalt
- 2 gBlack pepper
Equipment
oven, aluminum foil, baking sheet, chef knife, measuring cup
Instructions
- Prep pan and salmon
Gather ingredients, line a baking sheet with aluminum foil, and place the salmon fillet on the foil. · 5 min
What to look for: foil laid flat
- Add lemon juice
Drizzle the lemon juice evenly over the salmon to lightly coat the surface. · 1 min
What to look for: fish lightly coated
- Season salmon
Sprinkle the parsley, salt, and black pepper evenly over the salmon. · 1 min
What to look for: herbs evenly scattered
- Bake and serve
Bake the salmon in a preheated oven at 180°C / 356°F until cooked through, then remove and serve. · 30 min
When it is done: fish reaches 63°C or 145°F at the thickest part
Nutrition (per serving)
| kcal | 285 |
|---|---|
| Protein | 34 g |
| Carbohydrates | 2 g |
| of which sugars | 0 g |
| Fat | 18 g |
| of which saturated | 4 g |
| Fibre | 0 g |
| Sodium | 420 mg |
Nutri-ScoreA
Allergens
Contains: fish
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Salmon
- trout fillet: Bake slightly shorter as trout is thinner
- arctic char: Very similar richness to salmon
Lemon juice
- lime juice: Gives a slightly sharper citrus note
- white wine vinegar: Dilute with a little water
Parsley
- dill: Classic pairing with salmon
- chives: Milder herbal flavor
