Description
This Lemon Pepper Salmon recipe features tender, flaky salmon fillets baked to perfection with a zesty blend of lemon zest, fresh lemon juice, and cracked black pepper. Optionally paired with Garlic Parmesan Asparagus, it’s a delicious and healthy dinner option that’s quick to prepare and packed with vibrant flavors. Ideal for weeknight meals, this recipe is gluten-free and low-carb, offering a nutritious balance of protein and vegetables.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon freshly cracked black pepper
- 3/4 teaspoon salt
- 2 cloves garlic, minced (optional)
- Lemon slices for garnish
Optional Garlic Parmesan Asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to prevent sticking and for easy cleanup.
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel to ensure a good sear and even cooking. In a small bowl, whisk together olive oil, lemon zest, fresh lemon juice, cracked black pepper, salt, and minced garlic if using. Brush this aromatic mixture generously over each salmon fillet. Place the salmon skin-side down on the prepared baking sheet.
- Bake the Salmon: Transfer the baking sheet to the preheated oven and bake the salmon for 12 to 15 minutes, or until the fish flakes easily with a fork. Cooking times may vary slightly depending on the thickness of the fillets.
- Prepare the Garlic Parmesan Asparagus (Optional): While the salmon is baking, toss the trimmed asparagus with olive oil, minced garlic, salt, and black pepper until evenly coated. Arrange the asparagus in a single layer on a separate baking sheet or alongside the salmon if there is room.
- Roast the Asparagus: Place the asparagus in the oven during the last 10 minutes of the salmon baking time. Roast for 8 to 10 minutes until tender-crisp, stirring once halfway through for even cooking.
- Add Parmesan Cheese: Sprinkle the roasted asparagus with grated Parmesan cheese and return to the oven for an additional 1 to 2 minutes, just until the cheese melts and becomes slightly golden.
- Serve: Remove salmon and asparagus from the oven. Garnish the salmon fillets with fresh lemon slices and serve immediately for a delicious, nutritious meal.
Notes
- For a crispier top, broil the salmon for the last 1–2 minutes of cooking.
- Swap asparagus with green beans or broccoli as a vegetable alternative.
- This recipe pairs well with rice, quinoa, or a fresh side salad to complete the meal.
