Baked Lemon-Herb Salmon
Author note: Add a pound or two of trimmed asparagus tossed with extra-virgin olive oil and salt to the baking sheet to make this a “sheet pan dinner.”
1 1/2 pounds salmon, cut into 5 fillets
1 teaspoon kosher salt
zest of 3-4 lemons
15 basil leaves
1/2 cup parsley, slightly packed
3 tablespoon extra-virgin olive oil
fresh lemon juice, for topping
- Place the shallot, basil, parsley and 1 tablespoon olive oil into a food processor. Blend until a paste-like consistency develops.
- Remove the salmon from the fridge and place on a foil-lined rimmed sheet pan. Evenly distribute 1/2 teaspoon salt and lemon zest on the salmon fillets. Add a layer of mayonnaise on each fillet. Then top with the herb mixture. Let sit at room temperature for 30 minutes.
- Heat oven to 425 degrees. Place the salmon into the oven and bake for 12-15 minutes or until the salmon reaches 145 degrees. Remove from the heat, top with fresh lemon juice and serve warm.