Lemon Herb Spring Salmon Fillet | Easy One-Pan Wild Salmon Recipe

Lemon Herb Spring Salmon Fillet | Easy One-Pan Wild Salmon Recipe

 

A picture of the Ingredients for the spring lemon herb salmon recipe on a wooden butcher block countertop

As the days get longer and fresh, vibrant flavors come back into season, there’s nothing better than a simple, nourishing meal that celebrates spring. This Lemon Herb Spring Salmon Fillet is exactly that: a bright, fresh, and incredibly easy-to-prepare dish.

 

Made with wild-caught salmon, seasonal vegetables, and a zesty lemon herb marinade, this one-pan recipe is perfect for busy weeknights, Easter gatherings, or anytime you want a clean, flavorful meal without the mess. We used a King salmon fillet in this recipe, but it is simple enough to switch it out with your favorite salmon variety. We highly suggest trying this recipe with our wild Sockeye salmon. 

[[ recipeID=recipe-2mn7iuqb2, title=Lemon Herb Spring Salmon Fillet ]]

Shop our Wild Salmon Fillets and try this recipe this Spring! 

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Lemon Herb Spring Salmon Fillet

If you’re looking for a fresh, simple way to enjoy salmon this season, this Lemon Herb Spring Salmon Fillet is a must-try. It’s the kind of meal that feels special enough for a holiday but easy enough for any night of the week.

Servings: 4

Keywords: One-Pan, Salmon Dinner, Spring Cooking, Fresh, Easy, Quick Dinners

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

For the Salmon

  • 1 Wild Salmon Fillet (1.5-2 lbs)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tbsp of fresh dill (or parsley), chopped
  • 1 tsp Dijon mustard
  • Salt and pepper

For the Vegetables

  • 1 lb asparagus, trimmed
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

  1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
  2. Spread the halved baby potatoes on the sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 10-15 minutes, as potatoes take longer to cook.
  3. In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, fresh herbs, Dijon mustard, and black pepper.
  4. Remove the sheet pan from the oven. Push the potatoes to one side and add the salmon fillet and asparagus. Drizzle the asparagus lightly with olive oil and season.Brush or spoon the lemon herb mixture generously over the salmon.
  5. Return the pan to the oven and roast for another 10–12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

Notes

We used a wild King salmon fillet, but you can use whatever type of salmon you have available. We highly suggest trying this recipe with a wild Sockeye fillet.


Optional Finish: Lemon wedges, shaved parmesan, extra fresh herbs