Roasted Salmon
Roasted salmon topped with asparagus
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Course: Dinner
Cuisine: American
Keyword: Easy, Healthy, Seafood
Servings: 4 servings
Calories: 247kcal
Author: Chef Bill Collins

Ingredients

  • 1 ½ lbs salmon filet (cut into 4 servings)
  • olive oil
  • salt
  • black pepper
  • 4 lemon wedges

Instructions

  • Preheat the oven to 450°. Set the rack to the middle of the oven
  • Pat the salmon dry, and lightly coat it with olive oil. Sprinkle each piece with salt and pepper.
  • Place the salmon, skin-side down, on a sheet pan covered with parchment paper (see note below)
  • Cook for 10-14 minutes, depending on the thickness of the fish. The fish is done when it flakes easily when tested with a paring knife, or has an internal temperature of approximately 145°

Notes

Makes 4 servings.
If you don’t have parchment paper, that’s fine. It might take a bit more effort to clean the pan
#1 Fish Cooking rule: for every method of cooking (broiling, grilling, poaching, etc.), cook the fish for approximately 10 minutes for every inch of the fish’s thickness
Nutrition Facts
Roasted Salmon
Amount per Serving
Calories
247
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
94
mg
31
%
Sodium
 
75
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
72
IU
1
%
Vitamin C
 
10
mg
12
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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