Best Oven Baked Salmon
Lemon, fennel and dill impart delicious flavor in this easy baked salmon recipe. Baking the lemon slices releases the juices and essential oils from the rind. Serve with fingerling potatoes and asparagus, or enjoy with a simple salad.
Ingredients
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4 (5 ounce) skinless salmon fillets (1-inch thick)
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½ teaspoon salt, divided
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4 (3-inch) dill sprigs
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8 (1/8-inch) lemon slices (from 1 small lemon), divided
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2 cups sliced fennel bulb
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2 tablespoons extra-virgin olive oil
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Cracked pepper for garnish (Optional)
Description
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Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
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Sprinkle both sides of salmon fillets evenly with 1/4 teaspoon salt. Place the salmon in the center of the prepared baking sheet. Top each piece with 1 dill sprig and 1 lemon slice. Arrange fennel and the remaining 4 lemon slices around the salmon. Sprinkle the fennel evenly with the remaining 1/4 teaspoon salt. Drizzle the salmon and fennel with oil.
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Bake until the salmon is flaky and an instant-read thermometer inserted into the thickest portion registers 145°F, about 14 minutes. Sprinkle with cracked pepper, if desired.
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