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baked salmon filet on a sheet pan with tomatoes and lemons
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Baked salmon fillet with lemon, dill and roasted tomatoes

Baked salmon fillet with lemon and dill makes the most of simple ingredients in a really special and healthy meal. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people
Calories 357kcal
Author Rachel Ballard

Ingredients

For the Fish

  • 5 salmon filets thawed if frozen, skin on or off is okay
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 1 lemon thinly sliced

For the tomatoes

  • 2 pints cherry tomatoes washed and cut in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove minced

Instructions

  • Preheat the oven to 400. Line a rimmed baking dish or cookie sheet with parchment paper. 
  • Lay the salmon 1 inch apart on the baking dish and drizzle evenly with the olive oil. 
  • Sprinkle the salt and dill evenly over each piece and layer on two slices of lemon on each piece of fish. 
  • Lay the tomatoes beside the fish and drizzle over the olive oil. Sprinkle with salt, pepper and garlic and toss to coat. 
  • Bake uncovered until the tomatoes burst and release their juices and the fish flakes easily with a fork--about 20 minutes. Serve warm with couscous, green beans or a salad. 

Nutrition

Calories: 357kcal | Carbohydrates: 9g | Protein: 35g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 794mg | Potassium: 1275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 54.8mg | Calcium: 47mg | Iron: 2.8mg