Marry Me Salmon

A simple, garlicky lemon-bright dish featuring wild-caught salmon, ready in just 20 minutes with pantry-friendly ingredients, perfect for weeknights or dinner parties.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Salmon

2 fillets salmon (wild-caught, about 6–7 oz each) Skin-on preserves moisture; skinless works too.
2 tablespoons olive oil or avocado oil Swap avocado oil for a higher smoke-point option if your oven runs hot.
2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
2 tablespoons freshly squeezed lemon juice Essential for flavor.
1 teaspoon sea salt or kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup fresh dill, chopped Or 1 tablespoon dried dill.

For the Vegetables

as needed asparagus or bell peppers Trimmed or sliced.
as needed lemon slices or halved cherry tomatoes for topping Use cherry tomatoes for a sweeter pop, or lemon slices for a classic citrus finish.

Method

Preparation

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
Pat the salmon dry with paper towels. Dry flesh sears and roasts more evenly.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper until combined.
Place the salmon fillets on the prepared sheet, skin-side down if the skin is on.
Brush the oil-garlic mixture over each fillet, coating the top and sides.
Scatter the asparagus or sliced bell peppers around the salmon. Toss the vegetables lightly with a little extra oil and a pinch of salt.
Top each fillet with lemon slices or halved cherry tomatoes and sprinkle the chopped dill over the whole tray.

Cooking

Roast in the preheated oven for 10–15 minutes. Check at 10 minutes: the salmon should flake easily and register about 125–130°F for medium.
Remove from the oven and let the fillets rest for 3–5 minutes before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 1g

Notes

Serve the salmon on a bed of herbed rice, lemony quinoa, or with buttery new potatoes. A crisp green salad with a simple vinaigrette rounds it out. For a Mediterranean twist, spoon over tzatziki or cucumber-yogurt salad. Refrigerate leftovers and reheat gently.

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