Baked Salmon with Lemon and Herbs

The Dinner That Looks Harder Than It Is

I have a confession: I serve this baked salmon when I want to impress people but do not want to spend more than 20 minutes in the kitchen. The lemon and herbs make it look like you spent hours, but the oven does all the heavy lifting. My grandmother's version used dill and nothing else -- mine is a little more adventurous.

Prep in Five, Bake in Fifteen

Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper. Place the salmon fillets skin-side down and pat dry. Drizzle generously with olive oil, then season with salt, pepper, minced garlic, and a squeeze of fresh lemon juice.

Scatter fresh dill, thyme, and thin lemon slices over the top. Bake for 12-15 minutes until the salmon flakes easily with a fork but is still slightly translucent in the center. Carry-over heat finishes the job perfectly.

Plating Like a Pro

Transfer to a warm plate and spoon any pan juices over the top. A sprinkle of flaky sea salt and a final squeeze of lemon right before serving makes this absolutely sing.

Tina's Tips

• Don't overcook it -- salmon continues cooking after you pull it from the oven, so take it out when it is still slightly pink in the center
• Pat the fish dry before seasoning for better browning and herb adhesion
• Skin-side down always -- the skin protects the delicate flesh from direct heat
• Use a meat thermometer -- 55°C/130°F internal is my sweet spot for silky, medium salmon
• Let it rest 3 minutes before serving so the juices redistribute