Baked Lemon Herb Salmon
Ingredients
The salmon and vegetables
-
4
fillets
salmon, skin removed (about 2 lbs. total)
-
4
cups
halved brussels sprouts
The herb mixture
-
2
Tablespoons
unsalted butter, melted
-
2
Tablespoons
chopped fresh rosemary (or 1 Tablespoon dried)
-
2
Tablespoons
chopped fresh parsley (or 1 Tablespoon dried)
-
1
Tablespoon
minced garlic
-
2
medium
lemons, divided
-
½
teaspoon
freshly ground black pepper, divided
-
to taste
sea salt
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Arrange the salmon and brussels sprouts on the baking sheet.
- Brush melted butter on each salmon fillet.
- In a bowl, mix rosemary, parsley, garlic, juice of 1 lemon, and ¼ teaspoon of pepper, then spread it on the salmon.
- Slice half of the second lemon and place 1-2 slices on each fillet, squeezing the other half over the brussels sprouts.
- Sprinkle the brussels sprouts with the remaining pepper and sea salt.
- Bake for 15-20 minutes until the salmon reaches an internal temperature of 145°F (63°C).
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
16g
Total carbohydrates
20g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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