I am not a big fan-o-fish, but my son is. He’s said on multiple occasions that he likes seafood much better than land food, and so I do what I can to accommodate his fishy tastes while making it edible for myself. Luckily, the rest of my family loves all manner of seafood, too, so we had no leftovers of this salmon.
I make this on weeknights because it’s quick and easy, so feel free to add it to your regular rotation. Don’t be afraid to experiment a little with different herbs and spices to make this your own!
Notes: This recipe can vary in the number of servings depending on your protein goals, so I listed ingredients in the quantities I use per every half pound of salmon. Feel free to scale up or down, as needed.
Macros and all ingredients listed per every 1/2 lb (8 oz/ 228 g) salmon fillet
- 1/2 lb (8 oz/227 g) salmon fillet (or more)
- 1 tbsp Dijon mustard, per every 1/2 lb salmon
- 1 tbsp lemon juice, per every 1/2 lb salon
- salt and black pepper, to taste
- generous pinch dried parsley, per every 1/2 lb salmon
- generous pinch garlic powder, per every 1/2 lb salmon
- Preheat the oven to 450 degrees F and line a baking sheet with foil.
- In a bowl, whisk together the Dijon mustard, lemon juice, and seasonings.
- Dip each fillet in the mustard mixture, OR brush them with the mixture well, and place on baking sheet.
- Bake at 450 degrees F for 4-6 min per every 1/2″ of thickness to the fillets, or until the internal temperature reaches 145 degrees F on an instant read thermometer.
- Let stand to rest 5 minutes before serving hot.
- Serving Size: Per every 1/2 lb fillet
- Calories: 558.6
- Fat: 34.9 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 52.7 g
Keywords: Simple Salmon, dijon, lemon, fish