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Roasted Salmon with Lemon and Rosemary Recipe

Oven-roasted salmon (vegan option: marinated tofu or chickpea fillets) infused with lemon and rosemary for a bright, aromatic dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 355
Ingredients Method Notes

Ingredients
  

  • Salmon fillets vegan substitute: marinated tofu or carrot lox: 4 (6 oz each)
  • Fresh rosemary: 2 tbsp chopped
  • Lemon juice: 3 tbsp
  • Lemon slices: 4 thin slices
  • Olive oil: 2 tbsp
  • Garlic: 3 cloves minced
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Place salmon fillets (or vegan substitute) on prepared sheet.
  4. Drizzle with olive oil and lemon juice.
  5. Sprinkle minced garlic, rosemary, salt, and pepper evenly.
  6. Top each piece with a lemon slice.
  7. Roast for 20 minutes until tender and fragrant.
  8. Remove from oven, rest for 2 minutes.
  9. Serve warm with vegetables or grains.

Notes

Nutritional Values (per serving)

  • Calories: 355
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 36g

Vitamins and Minerals (per serving)

  • Vitamin D: 85%
  • Vitamin B12: 70%
  • Potassium: 22%
  • Iron: 7%
  • Calcium: 6%

Additional Notes/Tips

  • Add chili flakes if you like a spicy kick.
  • Pair with quinoa, couscous, or roasted potatoes for balance.
  • Fresh rosemary always beats dried—don’t skimp.