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.

Yield: 10 servings (serving size: about 4 ounces salmon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 41%
  • Fat: 9.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 28.9g
  • Carbohydrate: 0.4g
  • Fiber: 0.2g
  • Cholesterol: 75mg
  • Iron: 0.5mg
  • Sodium: 292mg
  • Calcium: 17mg


  • 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)


  1. Preheat oven to 450°.
  2. Line a shallow roasting pan with foil; coat foil with cooking spray.
  3. 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.
  4. 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.
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