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Baked Lemon Salmon

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Protein: salmon
Cut: Salmon
Course: Main Course
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Author: Kathleen D.


  • 2 ButcherBox Wild-Caught Salmon Filets
  • 1 lemon zested and juiced
  • 3 tablespoon fresh parsley chopped and divided
  • 6 cloves garlic chopped and divided
  • 1 onion sliced
  • drizzle of olive oil
  • salt and pepper to taste
  • 1 pint cherry tomatoes halved
  • pinch crushed red pepper flakes optional

Panko Bread Crumb Topping:

  • 1 TBSP olive oil
  • 1/4 cup panko bread crumbs
  • 1 TSP Italian seasoning
  • 1/2 TSP garlic & onion powder
  • Salt and pepper to taste


For the Panko Crumb Topping:

  • Heat oil on medium and add below ingredients. Toss around for 5-8 minutes or until bread crumbs are brown.

For the Salmon:

  • Preheat oven to 400. In an oven safe dish, add salmon and top with juice of 1/2 lemon and its zest, 1 tablespoon of the parsley, 2 cloves of the garlic, drizzle of oil and a few cracks of salt and pepper. Bake for 15 to 18 minutes or until salmon flakes with a fork.
  • Meanwhile, in a large skillet sauté onions, garlic and tomatoes in a drizzle of olive oil. Cook until fragrant and the tomatoes start to give off their juices, about 5-8 minutes. Season with salt, pepper and crushed red pepper.
  • Boil pasta of choice, and reserve a 1/2 cup of the pasta water. Add pasta to the skillet with the remaining parsley, juice of 1/2 lemon and pasta water. Toss around for a few minutes and plate.
  • Add bread crumbs as your pasta topping and top with baked salmon.
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