Low-Fat Lemon Herb Salmon
A light, delicate salmon fillet baked at low temperature with lemon and herbs, resulting in moist, tender fish with minimal fat. This american-inspired seafood (low fat) ready in about 30 minutes pairs (5 oz each), skin-on salmon fillets, thinly sliced lemon, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (5 oz each), skin-on salmon fillets
- 1, thinly sliced lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp olive oil
- 1 clove, minced garlic
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 275°F (low heat). Pat 4 salmon fillets (5 oz each, skin-on) dry with paper towels. Place skin-side down on a parchment-lined baking sheet, then top with 1 lemon thinly sliced, 1 minced garlic clove, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 2: Drizzle 1 tbsp olive oil over the salmon and herbs, gently pressing to adhere. Bake uncovered at 275°F for 20 minutes until salmon is opaque and flakes easily with a fork.
- Step 3: Carefully remove salmon from the pan using a spatula, transferring to plates while retaining the lemon and herb topping. Let rest for 3 minutes before serving to allow juices to redistribute for maximum tenderness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Fat Lemon Herb Salmon take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Fat Lemon Herb Salmon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced lemon from drying out.
Can I substitute ingredients in Low-Fat Lemon Herb Salmon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Fat Lemon Herb Salmon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Fat Lemon Herb Salmon low fat?
Yes — this recipe is tagged low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
