Roasted Salmon with Lemon & Herbs Recipe | Serves 8-10 | 25 Minutes

When you need an elegant yet effortless dish for entertaining, this Roasted Salmon with Lemon & Herbs delivers every time. Fresh salmon fillets roast on a bed of sliced lemons, fragrant dill, and garlic, creating a light, flavorful meal that cooks in under 25 minutes. Perfect for dinner parties, holiday gatherings, or weeknight meals when you want something special without the stress. Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesServings: 8-10 servingsDifficulty: Easy Ingredients 3-4 lbs salmon fillets (skin-on or skinless) 2 large lemons, thinly sliced 1 lemon, juiced (about 3 tablespoons) 4 cloves garlic, minced ¼ cup fresh dill, chopped (plus extra for garnish) 3 tablespoons olive oil 2 tablespoons unsalted butter, melted 1 teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon red pepper flakes (optional) Fresh parsley for garnish (optional) Instructions Step 1: Preheat and Prepare the Pan Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray. Arrange the lemon slices in an overlapping layer across the bottom of the dish to create a bed for the salmon. Step 2: Prepare the Salmon Pat the salmon fillets dry with paper towels and place them on top of the lemon slices. In a small bowl, whisk together the olive oil, melted butter, lemon juice, minced garlic, chopped dill, salt, pepper, and red pepper flakes (if using). Step 3: Season and Coat Brush or spoon the herb mixture generously over the salmon fillets, making sure to coat them evenly. Let any extra mixture pool around the salmon in the dish for added flavor. Step 4: Roast Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Cooking time will vary depending on the thickness of your fillets. Step 5: Garnish and Serve Remove from the oven and let rest for 2-3 minutes. Garnish with fresh dill and parsley if desired. Serve the salmon directly from the baking dish with the roasted lemon slices on the side. Tips & Notes Don't overcook: Salmon continues to cook slightly after removing from the oven. Pull it out when it's just opaque in the center for the most tender, flaky texture. Skin-on vs. skinless: Both work beautifully. Skin-on fillets hold together better during roasting, while skinless fillets are easier to serve. Make it your own: Swap dill for fresh thyme, rosemary, or tarragon. Add capers or thinly sliced shallots for extra flavor. Serving suggestions: Pair with roasted asparagus, green beans, quinoa, rice pilaf, or a simple arugula salad. Leftovers: Store covered in the refrigerator for up to 2 days. Enjoy cold in salads or gently reheat in a 300°F oven. Scaling: This recipe easily scales up or down. For smaller gatherings, use 1.5-2 lbs of salmon and halve the seasonings. Wine pairing: Serve with a crisp Sauvignon Blanc, Pinot Grigio, or dry Riesling. Why This Recipe Works Roasting salmon on a bed of lemons not only infuses the fish with bright citrus flavor but also prevents it from sticking to the pan. The high heat creates a beautifully tender interior while the herb-butter mixture keeps everything moist and flavorful. It's an elegant presentation that requires minimal effort—perfect for when you want to impress without spending hours in the kitchen.

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