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Roast Salmon with Extra Virgin Olive Oil, Herbs and Lemon

4 servings


Dairy Free Gluten Free Low Sodium No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

21.7 g
0.7 g
0.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 293
  • Fat 22.2 g
    • Saturated   3.8 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   60 mg
  • Carbohydrate 0.7 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 21.7 g
    • Vitamin A 2 %
    • Vitamin C 13 %
    • Calcium 2 %
    • Iron 3 %


Preheat the oven 425 degrees F. Place the salmon in a shallow, non-stick or parchment-lined baking dish. Combine the olive oil. garlic and lemon zest and juice in a small bowl. Drizzle mixture over fish; sprinkle with herbs, salt and pepper. Bake salmon 12-15 minutes, or until cooked through. Divide salmon among four plates; spoon the pan juices over top. Serve, garnished, if desired, with a few thin slivers of lemon zest.

Note: Herbes de Provence is French-style blend available in the aisle bottled herbs and spices are sold. If using fresh herbs, a mix of basil, oregano and parsley would work well.

Serving Suggestions

Serve the halibut with slices of olive bread, foccacia, or crostini. To make the latter, cut 16 thin slices of baguette or filone and set on a baking sheet. Set an oven rack six-inches below your broiler. Preheat broiler to high. Lightly brush the bread with olive oil. Broil until lightly toasted. The crostini are now ready to enjoy with the carpaccio, perhaps using them as a base to pile the fish and salad on.

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