Lemon Herb Baked Salmon

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Baking Dish

Lightly coat the bottom of the baking dish with a drizzle of olive oil.

Make the Herb Marinade

Add the 3 tablespoons olive oil to the small mixing bowl.

Add the lemon zest, lemon juice, and minced garlic to the bowl.

Add the parsley, dill, thyme leaves, dried oregano, paprika, red pepper flakes, salt, and black pepper.

Whisk everything together until fully combined into a smooth herb sauce.

Season the Salmon

Pat each salmon fillet dry with paper towels on both sides.

Place the fillets skin-side down in the prepared baking dish, spacing them evenly.

Spoon the herb marinade evenly over the top of each fillet.

Use the back of the spoon to spread the marinade so it coats the entire surface of each fillet.

Top with Lemon and Rosemary

Lay 2 to 3 thin lemon slices on top of each marinated fillet.

Tuck one sprig of fresh rosemary alongside each fillet in the baking dish.

Bake the Salmon

Transfer the baking dish to the preheated oven and bake for 18 to 20 minutes, until the salmon is opaque and flakes easily when pressed gently with a fork.

Check Doneness

Insert an instant-read thermometer into the thickest part of a fillet — it should read 125°F to 130°F for medium or 145°F for well-done.

Rest

Remove the baking dish from the oven and let the salmon rest uncovered for 2 minutes before serving.

Serve

Transfer each fillet to a plate, spoon any pan juices over the top, and garnish with any remaining fresh parsley.