October 26, 2016
Oven-Roasted Salmon Fillets

Oven-Roasted Salmon Fillets

by Berkeley Wellness  |  

Salmon has so much flavor that the simplest of cooking methods are sometimes the best. The fat content of salmon (luckily it’s mostly healthful omega-3 fatty acids) makes it well suited to high-temperature roasting. Be sure the oven is well preheated.

When placed skin-side down on a baking sheet and baked in a hot oven, there’s no need to skin the fish before roasting. Once cooked, the fish comes off the pan easily, leaving the skin behind.

Serving suggestion: The richness of salmon pairs well with the fresh, tangy flavors of relishes and salsas.

Makes 4 servings


4 salmon fillets, skin on (5 ounces each)

2 tablespoons fresh lemon juice

½ teaspoon salt


1. Preheat the oven to 450°F. Place the salmon fillets, skin-side down, in a jelly-roll pan. Sprinkle the fillets with the lemon juice and salt.

2. Roast for 10 minutes, or until the fish just barely flakes when tested with a fork. Slip a spatula between the flesh and the skin and lift, leaving the skin behind.

Nutrition per serving: 232 calories, 12g total fat (2g saturated), 92mg cholesterol, 0g dietary fiber, 1g carbohydrate, 29g protein, 361mg sodium.

Good source of: niacin, omega-3 fatty acids, selenium, vitamin B12, vitamin D.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.