This healthy baked salmon with lemon and garlic is a straightforward sheet-pan dinner: tender salmon, bright lemon, mellow roasted garlic, and a green vegetable on the same pan. The method is flexible for different fillet thicknesses, so use a thermometer and let doneness—not the clock alone—guide you.
Prep: 10 minutes Cook: 12 minutes Total: 22 minutes Yield: 4 servings
Why this recipe works
A little oil protects the surface from drying, and lemon slices perfume the fish as it cooks. Keeping the fillets similar in thickness helps them finish together; thinner pieces can come out first while thicker ones stay in the oven.
Ingredients
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 lemon, half thinly sliced and half juiced
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 bunch asparagus, trimmed (optional, for the same pan)
- Chopped parsley for serving
How to Make Healthy Baked Salmon with Lemon and Garlic
- Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment. Pat the salmon dry and arrange the fillets with space between them.
- Stir the olive oil, minced garlic, lemon juice, paprika, salt, and pepper together. Brush over the salmon. Tuck lemon slices on top and arrange asparagus around the fish if using.
- Bake for 10 to 14 minutes, depending on thickness. Begin checking at 10 minutes; the fish should flake easily and reach 145°F (63°C) in the thickest part for the FoodSafety.gov guidance.
- Rest the salmon for 2 minutes, spoon a little pan juice over each fillet, and finish with parsley and fresh lemon.
Tips, Variations & Storage
If your fillets vary in size, remove the smaller ones as soon as they are ready. Serve with rice, roasted potatoes, or a simple salad. For another quick salmon method, see our Air Fryer Salmon recipe. Use a food thermometer and refer to FoodSafety.gov’s safe temperature chart for fish.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 4 g |
| Protein | 34 g |
| Total fat | 18 g |
| Saturated fat | 3 g |
| Fiber | 1 g |
| Total sugars | 1 g |
| Sodium | 400 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Pat the salmon dry and arrange the fillets.
- Stir the olive oil, minced garlic, lemon juice, paprika, salt, and pepper together. Brush the mixture over the salmon. Tuck lemon slices on top and arrange asparagus around the fish if using.
- Bake for 10 to 14 minutes, depending on thickness. Begin checking at 10 minutes; the fish should flake easily and reach 145°F (63°C) in the thickest part.
- Rest the salmon for 2 minutes, spoon a little pan juice over each fillet, and finish with parsley and fresh lemon.
