Salmon with Lemon Herb

Name: Salmon with Lemon Herb
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Ingredients: Salmon steaks (4 pieces) 1.8 lbs; Extra virgin olive oil 0.42 cup; Lemon juice 1; Parsley 1 tuft; Garlic ½ clove; Fine salt to taste; Black pepper to taste; Artichokes 4; Lemon juice 1; Vegetable broth 0.625 cup; Garlic 1 clove; Fine salt 1 pinch; Extra virgin olive oil to taste

it br es fr de

454

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 454
Carbohydrates g 4.9
of which sugars g 4.1
Protein g 27.7
Fats g 36
of which saturated fat g 6.84
Fiber g 7.4
Cholesterol mg 45
Sodium mg 1019

Difficulty: Easy
Prep time: 20 min
Cook time: 18 min
Serving: 4
Cost: Average

PRESENTATION

Salmone alla limoncina is, no doubt, the heart of Mediterranean cooking brought straight to your table. And really, it's an authentic Italian seafood dish that lets the fish truly shine. You've got these thick Norwegian salmon fillets—famous for being moist and rich—baked with a light mix of olive oil, lemon juice, and a sprinkle of parsley. So good. This combo is served over sautéed artichokes, adding a touch of tender earthiness you don't always find in fish recipes. It's a lemon salmon recipe that's both classy and easy. Pretty simple.

Thing is, in Italy, there's this love for using just enough seasoning to let the fish’s natural taste come through, not overpower it. The blend of zesty lemon and parsley keeps everything bright and a bit tangy, making it perfect for a baked salmon with lemon night.

This dish often pops up in Italian homes when you want to impress guests but keep things straightforward. For sure. It fits seamlessly with other salmon fillet recipes from the region—whether you're talking about grilled salmon with parsley sauce or a super super crispy pan-seared version. People really, really appreciate how this lemon garlic salmon works for both special dinners and easy weeknight meals. You'll get that golden top from the oven, with every bite remaining juicy and flavorful—never dry or bland. And the artichokes? Sometimes swapped for seasonal veggies, they make a velvety base that just absorbs the lemony goodness. Seriously good.

This dish is a perfect choice for anyone looking for an easy salmon recipe or a quick way to whip up a healthy salmon dinner. Whether you stick to the classic or try a twist like adding marinated veggies or serving with a crisp salad, this Mediterranean staple always feels like you put in more effort than you actually did. I mean, next time you're planning a meal, consider this versatile and delicious option. Really, it’s sure to become a favorite.

INGREDIENTS

454

Calories per serving

Salmon steaks 1.8 lbs (800 g) - (4 pieces)

Extra virgin olive oil 0.42 cup (100 ml)

Lemon juice 1

Parsley 1 tuft

Garlic ½ clove

Fine salt to taste

Black pepper to taste

for the artichokes: Artichokes 4; Lemon juice 1; Vegetable broth 0.625 cup (150 ml); Garlic 1 clove; Fine salt 1 pinch; Extra virgin olive oil to taste

Preparation

How to prepare Salmon with Lemon Herb

To prepare the lemon herb salmon, start with the artichokes that will accompany the salmon (if you prefer, you can use gloves while cleaning the artichokes to avoid staining your fingers): in a large bowl, pour cold water and squeeze the juice of a lemon 1; the water will prevent the artichokes from turning black as you cut them. Then, with a knife, remove the entire stem of the artichokes 2, then peel off the outer leaves 5 by hand until you reach the more tender and white ones.

Once you've removed the outer leaves, cut off the tips of the artichoke 4 and then divide it in half 5. Then, with a small knife, remove the inner choke of the artichoke 6.

Cut the artichokes into thin slices 7, then gradually add them to the bowl with water and lemon 8. Once you have finished with the artichokes, drain them 8.

Then, in a large pan, pour a drizzle of oil and the peeled garlic clove 10. Next, add the drained artichokes 11, stir, and add a pinch of salt 12.

Also pour in the Vegetable broth 13 to aid cooking and cook the artichokes over high heat for about 10 minutes, adding more ladles of vegetable broth as needed. While the artichokes cook, chop the parsley 14. Then squeeze the juice of a lemon 15.

Then, in a small bowl, pour 3/8 cup of oil 16, the juice of the squeezed lemon 17, and mix to emulsify the two liquids 18.

Add pepper and salt to taste 19, then half a peeled garlic clove 20 and the chopped parsley 21.

Mix again to blend the ingredients 22. Then take the fresh Norwegian salmon, remove the most visible bones with the help of tweezers 23, and place them on a baking sheet lined with parchment paper. Brush each fillet with the oil and lemon emulsion 24. You can also keep some emulsion aside to add at the end of cooking.

Once you have finished coating the fillets with the emulsion 25, bake them at 430°F for about 8-10 minutes: the salmon should not be cooked too much to keep its flesh tender and flavorful. Halfway through cooking, turn the fillets over to the other side 26, then take them out of the oven, and serve, adding the bed of artichokes and more emulsion 27.