Baked Lemon Pepper Salmon
Enjoy this quick and easy Lemon Pepper Salmon recipe, bursting with fresh lemon and buttery flavors, ready in just 15 minutes! Perfect for weeknights.
Servings: 4
Calories: 319 kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 ½ pound Salmon Filets four 6-ounce filets
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 Tablespoons Lemon Juice from 1 lemon
- 1 Lemon cut into thin slices
- 2 cloves Garlic minced
- 2 Tablespoons Vegan Butter
- Parsley for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F. Drizzle the olive oil on a large sheet pan and set aside.1 Tablespoon Olive Oil
- Pat the salmon filets dry, and season the top side with salt and pepper.1 ½ pound Salmon Filets, ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper
- Place the salmon fillets on the prepared sheet pan. Squeeze the juice from one lemon over the top of the salmon.2 Tablespoons Lemon Juice
- Sprinkle the garlic over the salmon, and place a ½ tablespoon pat of butter on top of each filet.2 cloves Garlic, 2 Tablespoons Vegan Butter
- Top each filet with 1-2 slices of fresh lemon.1 Lemon
- Bake the salmon on the middle rack in the preheated oven for 8-10 minutes, until fully cooked through. Drizzle the lemon butter sauce from the pan over the salmon and garnish with fresh chopped parsley, if desired. Serve immediately.Parsley
Notes
COOKING TIME: Cooking time may vary depending on the thickness of your salmon filets. A meat thermometer inserted into the salmon should read 145 degrees F.
BEST SALMON: I used skin-off salmon filets, but you can use skin-on filets if you prefer. Just place the salmon on the sheet pan skin-side down. Once cooked, the skin should slide off easily.
STORAGE: Store leftover salmon in an airtight container in the refrigerator for 2-3 days. Reheat at 50% power in the microwave or serve cold.