Salmon with Lemon and Olive Oil


Serves 4


  • 1.5 lbs wild caught salmon
  • 1 lemon, 1/2 juiced and 1/2 sliced
  • 2 teaspoons olive oil
  • 1 tablespoon chopped fresh herbs (choose one of the following: parsley, dill, thyme or cilantro) (optional) 
  • Salt and pepper to taste


Heat oven to 375.  Line baking sheet with aluminum foil.  Drizzle 1/2 juiced lemon and olive oil over fish and season with salt and pepper.  Place lemon slices and chopped herbs (optional) evenly over the top of the fish.  Bake for 20 - 25 minutes or until fish is flaky and firm to touch.


  • Try using Cod or Halibut instead of salmon
  • Serve in a salad, over a grain bowl, or in a stir fry