Easy

Baked salmon with butter and lemon

Name: Baked salmon with butter and lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 700 g Salmon (fillet, skin and bones removed); 60 g Butter (gently melted); 5 unidades de Parsley (sprigs; use only the leaves, finely chopped); 1 cucharada de Honey (preferably mild); 3 unidades de Lemon (two for juice and one sliced); al gusto de Salt (to season the salmon); al gusto de Black pepper (freshly ground black)

Total time30 min Preparation and possible waiting 10 min · Cooking 20 min

Preparation and possible waiting: 10 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings2

Allergens

Fish: Ingredient to check: Salmon, Salt. Milk: Ingredient to check: Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Juicy salmon baked with a fragrant sauce of butter, lemon, honey and parsley. A brief finish under the grill lightly caramelises the edges.

Jump to steps

10 minpreparation and possible waiting

20 mincooking

2servings

2.213 kcalwhole recipe

1.107 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 30 min Preparation and possible waiting 10 min · Cooking 20 min

Preparation and possible waiting: 10 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 15 to 30 minutes Mediterranean

Allergens

View full classification 20 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-free

Dish type

Main course

Meal

Lunch

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Mediterranean

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in protein

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

15 to 30 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Salmon fillet, skin and bones removed 700 g
Butter gently melted 60 g
Parsley sprigs; use only the leaves, finely chopped 5 items
Honey preferably mild 1 tbsp
Lemon two for juice and one sliced 3 items
Salt to season the salmon to taste
Black pepper freshly ground black to taste

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Let’s get cooking

Method

Preheat the oven to 180°C, conventional heat. Line a baking tray with baking paper to catch the juices.
Check the salmon is free of skin and bones. Pat dry with kitchen paper and season both sides with salt and pepper.
Finely chop the parsley leaves. Mix with the juice of two lemons and the honey, stirring until the honey dissolves.
Gently melt the butter without boiling it. Gradually stir it into the lemon, honey and parsley mixture until combined.
Place the salmon on the tray and brush both sides generously with the sauce. Thinly slice the remaining lemon and arrange over and around the fish.
Bake on the middle shelf for about 15 minutes, adjusting for the thickness of the fish. The flesh should flake easily while remaining moist.
Finish under the grill for 3–5 minutes, watching closely, to lightly colour the edges. Rest for 2 minutes and serve hot with the cooking juices.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.