Herbed Salmon | Midwest Living

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Herbed Salmon

Herbed Salmon

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  • Makes: 4 servings
  • Prep 15 mins
  • Bake 3 mins to 7 mins

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  • 1 pound skinless salmon fillet, cut into 4 portions
  • 1 lemon
  • 1 tablespoon snipped fresh dillweed
  • 1 tablespoon snipped fresh tarragon or lemon thyme
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter, softened
  • Lemon peel and fresh herbs (optional)


  1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
  2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.
  3. Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.

Nutrition Facts

(Herbed Salmon)

Servings Per Recipe 4, pro. (g) 24, vit. C (mg) 28, cal. (kcal) 294, vit. A (IU) 389, sugar (g) 1, iron (mg) 1, fiber (g) 1, calcium (mg) 30, Polyunsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 4, Folate (µg) 32, Trans fatty acid (g) 0, sodium (mg) 401, Monounsaturated fat (g) 6, sat. fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 78, Niacin (mg) 10, Fat, total (g) 21, Riboflavin (mg) 0, carb. (g) 3, Thiamin (mg) 0, Potassium (mg) 467

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