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Lemon & herb salmon

Oven-roasted salmon with lemon, garlic, and tender green vegetables. One tray keeps cleanup refreshingly simple.

Prep 10 minCook 20 minEasyServes 2
Let’s cook
Lemon & herb salmon serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Heat the oven

    Set the oven to 400°F / 200°C. Line a rimmed baking sheet with parchment suitable for the oven temperature.

  2. Season the vegetables

    Toss the asparagus with half the oil, half the salt, and a little pepper. Spread it on one side of the tray. Thick spears may need a 5-minute head start.

  3. Prepare the fish

    Pat the salmon dry and place skin-side down on the tray. Rub with the remaining oil, garlic, oregano, remaining salt, and pepper. Add thin lemon slices on top.

  4. Roast and check

    Roast for about 12–18 minutes, depending on thickness. Insert a thermometer into the thickest part of the fish; cook to 145°F / 63°C. Remove vegetables when tender if they finish first. Serve with a squeeze of the remaining lemon.

A little kitchen wisdomKeep the fillets similar in thickness so they finish at about the same time. Time is a guide; use a thermometer for doneness.

Make it your own

Use green beans instead of asparagus; give them a 10-minute head start. Serve with bread or cooked rice for a fuller meal.

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Refrigerate perishable leftovers promptly. Read our food storage guide.

Before you cook

Thaw fish in the refrigerator, pat dry and check for pin bones. Divide the lemon into slices for roasting and juice for serving. Match fillet thickness and trim woody asparagus ends.

Troubleshooting & doneness

Check temperature in the thickest portion: cook fish to 145°F / 63°C. If asparagus finishes first, remove it with clean utensils. If the fish is dry, begin checking earlier next time; oven timing is an estimate.

Substitution decisions

Green beans need a head start, and very thick vegetables may be better cooked separately. Another fish needs its own thickness-based timing; do not assume the same number of minutes.

Safe handling and leftovers

Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.

Sources: safe cooking temperatures and safe food handling.

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