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Low Carb Lemon Herb Salmon - Bright, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 fillets, 5–6 ounces each; skin-on preferred)
  • Fresh lemon (1–2 lemons for juice and zest)
  • Fresh herbs (choose a mix: parsley, dill, chives, or thyme)
  • Garlic (2–3 cloves, minced)
  • Olive oil (or melted butter/ghee)
  • Salt (fine sea salt or kosher salt)
  • Black pepper (freshly ground)
  • Crushed red pepper flakes (optional, for a little heat)
  • Lemon slices (optional, for roasting and garnish)
  • Vegetable side (optional: asparagus, broccoli, or zucchini)

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Pat the salmon fillets dry with paper towels for the best sear and texture.
  2. Make the lemon herb mixture. In a small bowl, combine 2 tablespoons olive oil (or melted butter), the zest of 1 lemon, 1–2 tablespoons lemon juice, minced garlic, and 2–3 tablespoons finely chopped fresh herbs. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add a pinch of red pepper flakes if you like spice.
  3. Season the salmon. Place fillets skin-side down on the baking sheet. Brush or spoon the lemon herb mixture evenly over the tops and sides. If using, tuck a few thin lemon slices around the fish.
  4. Roast to perfection. Bake for 10–12 minutes for 1-inch-thick fillets, or until the salmon flakes easily with a fork and the center is just opaque. For extra color, switch to broil for the last 1–2 minutes, watching closely.
  5. Rest and finish. Let the salmon rest for 2 minutes. Taste and finish with a light sprinkle of salt, a squeeze of lemon, and more fresh herbs.
  6. Optional side. Roast low-carb veggies on a second tray: toss asparagus or broccoli with oil, salt, and pepper, and roast at the same temperature for 12–15 minutes.