Baked Citrus-Herb Salmon

Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta or salad.


10 servings (serving size: about 4 ounces salmon)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 41 %
Fat 9.8 g
Satfat 2.3 g
Monofat 4.3 g
Polyfat 2.3 g
Protein 28.9 g
Carbohydrate 0.4 g
Fiber 0.2 g
Cholesterol 75 mg
Iron 0.5 mg
Sodium 292 mg
Calcium 17 mg


Cooking spray
1 (3 1/2-pound) salmon fillet
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon rind
1 tablespoon grated orange rind
10 fresh chives
4 thyme sprigs
4 oregano sprigs
4 tarragon sprigs
10 (1/8-inch-thick) slices lemon (about 1 lemon)


Preheat oven to 450°.

Line a shallow roasting pan with foil; coat foil with cooking spray.

Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.

Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.