RecipesDinner
Dinner
Slow-Roasted Lemon Salmon
Salmon fillets brushed with lemon, garlic and olive oil, then slow-roasted at low heat until they flake at a touch. Hands-off, forgiving, hard to overdo.
- Serves
- 2
- Total
- 21min
Programs: Keto
Per serving
- Calories
- 347kcal
- Protein
- 27g
- Carbs
- 3.4g
- Fat
- 24.4g
- Fibre
- 0.9g
01
Ingredients
For 2 servings · MetricUS
- 2salmon fillets, about 260 g total
- 15mlextra virgin olive oil1 tbsp
- 1lemon
- 4ggarlic, finely grated or crushed1 clove
- 5gchopped fresh dill or parsley
- 2gsea salt1/3 tsp
- 1 pinchblack pepper
- 2salmon fillets, about 9 oz total
- 1 tbspextra-virgin olive oil
- 1lemon
- 1garlic clove, finely grated or crushed
- 1 tbspchopped fresh dill or parsley
- 1/3 tspsea salt
- 1 pinchblack pepper
02
Method
Heat the oven to 150°C / 300°F and line a tray or baking dish with baking paper.
Put the salmon fillets onto the tray skin- side down.
Finely grate the zest from half the lemon, then cut the lemon into wedges.
Mix the olive oil, lemon zest, garlic, dill or parsley, sea salt, and black pepper, then spoon or brush it over the salmon.
Roast for 18 to 22 minutes until the salmon is tender and just flakes easily.
Squeeze over a little lemon juice just before serving.
Serve 1 fillet per person with one of the recommended side-dish pairings.