Roasted Salmon with Lemon and Herbs (Whole)

This simple, healthy salmon dish is made with fresh lemon, and lots of fresh herbs. Salmon is one of my favourite fish, and nothing is quicker and easier than roasting a side of salmon in the oven. I slice some lemons and add a few sprigs of herbs such as parsley or chives, then lay the salmon on top, skin side down. This recipe is easy enough for weeknight cooking, but also elegant enough to add to your holiday table. The whole dish takes under 25 minutes, and leftovers are great over salad the next day.

2 lemons
8-10 sprigs parsley
extra virgin olive oil
1 (2 lb) whole skin-on side of wild salmon, such as; sockeye or coho
½ tsp. kosher salt
black pepper, freshly ground
2 Tbsp. fresh dill, chopped
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped

Slice 1 of the lemons thin, the second into wedges.

Place the lemon slices on a large sheet pan arranged in the center just under the fish.
Top with parsley sprigs and drizzle with 1 tsp. of olive oil.

Drizzle the remaining 1 tsp. of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.

Transfer to the pan over the lemon slices, skin side down.

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8).

Roast 15-20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.

Top with fresh herbs and serve with lemon wedges.

Makes 6 servings.