Lemon Garlic Salmon

This Lemon Garlic Salmon recipe combines zesty citrus, savory garlic, and rich olive oil for a fresh, restaurant-quality meal ready in under 20 minutes. Tender salmon fillets are grilled or baked to perfection, creating a bright, flavorful dish that’s simple enough for weeknights yet elegant enough for guests.

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Prep Time 10

Cook Time 11

Total Time 21

Servings: 4 fillets

Course: Dinner, Main Course

Cuisine: Healthy, Mediterranean

Calories: 410

Ingredients Method Notes

Ingredients

For the Salmon & Marinade

4 salmon fillets about 180 g / 6 oz each, skin on or off as preferred
1 tsp lemon zest finely grated from 1 lemon
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tsp Dijon mustard adds subtle sharpness
2 cloves garlic grated or minced finely
0.5 tsp kosher salt
0.25 tsp black pepper freshly ground

For the Vegetables (Optional but Recommended)

3 bunches asparagus woody ends trimmed
200 g cherry tomatoes or grape tomatoes
2 tsp extra virgin olive oil for tossing vegetables
0.25 tsp salt
0.25 tsp black pepper

For Cooking & Serving

olive oil spray to lightly coat the salmon before grilling
Parmesan cheese finely grated, for serving
lemon wedges or slices for serving
fresh parsley chopped, for garnish
crusty bread or toast to serve

Method

In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper to create a zesty marinade.
Pat salmon fillets dry and coat each with the marinade using a spoon or brush. Marinate for 10–60 minutes in the refrigerator for best flavor.
Preheat the grill or broiler to 280°C / 525°F and position the rack about 20 cm (8 inches) below the heat source.
Toss asparagus and cherry tomatoes with olive oil, salt, and pepper on a large baking tray. Arrange salmon fillets in the center, spacing slightly apart.
Lightly spray the salmon tops with olive oil. Grill for 10–11 minutes or until salmon flakes easily and reaches an internal temperature of 50°C / 122°F. The vegetables should be tender and lightly blistered.
Transfer salmon and vegetables to serving plates. Sprinkle Parmesan over hot vegetables, add lemon juice, and garnish with parsley. Serve with crusty bread or roasted potatoes.

Notes

Do not overcook the salmon; it should remain slightly translucent in the center for a moist texture. Substitute asparagus with broccoli, green beans, or zucchini. For a creamy sauce, whisk a tablespoon of Greek yogurt or melted butter into the pan juices before serving. All ingredients are naturally gluten-free.