Lemon Herb Salmon Roasted in Signature Seafood Olive Oil Blend

Fresh salmon, thin lemon slices, tender shallots, and a shower of dill roast together until the fish turns silky and the edges pick up a light golden finish. A drizzle of Signature Seafood Infused Olive Oil Blend brings clean citrus, fresh dill, and refined savory depth that carries through every bite. It’s an easy weeknight dinner that also fits right in at a dinner party or relaxed family table, and it’s the kind of recipe people ask for again.

Garden Infuzions

Lemon Herb Salmon Roasted in Signature Seafood Olive Oil Blend

Flaky salmon roasts with lemon, dill, garlic, and shallots for a bright, savory dinner that feels special without asking much from the cook.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 salmon fillets 6 ounces each
• 2 tablespoons Signature Seafood Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 1 lemon thinly sliced
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 cloves garlic minced
• 1 small shallot thinly sliced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch crushed red pepper flakes optional

Equipment

• 1 baking sheet Lined with parchment paper or lightly oiled
• 1 Small bowl For mixing the olive oil and seasonings
• 1 Microplane or zester For fresh lemon zest
• 1 Chef’s knife For slicing lemon and shallot
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
2. 2. Pat the salmon fillets dry and place them skin-side down on the prepared pan.
3. 3. In a small bowl, stir together the Signature Seafood Infused Olive Oil Blend, extra virgin olive oil, lemon juice, lemon zest, garlic, salt, pepper, and crushed red pepper flakes if using.
4. 4. Spoon the mixture over the salmon, then scatter the shallot slices and dill over the top. Lay lemon slices across each fillet.
5. 5. Roast for 14 to 18 minutes, until the salmon flakes easily with a fork and the center is just opaque.
6. 6. Finish with parsley, rest for 2 minutes, and serve warm with pan juices spooned over the top.

Notes

Use salmon fillets of similar thickness so they finish at the same time. If the top browns quickly, tent loosely with foil for the last few minutes. For a brighter finish, add an extra squeeze of lemon right before serving.

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Recipe Tips

Pat the salmon dry before roasting so the top takes on a lightly caramelized finish. If your fillets are thinner than 1 inch, start checking early so they stay tender and juicy. Let the lemon slices rest on top of the fish while it roasts so their juices mingle with the olive oil and herbs.

Serving Suggestions

Serve this salmon with roasted baby potatoes, rice pilaf, couscous, or a crisp green salad. It also pairs beautifully with asparagus, green beans, or sautéed zucchini for a bright, balanced plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy chilled over salad or grain bowls.

Variations

Swap the salmon for arctic char or trout if you want a similar roast with a different texture. You can also add thin fennel slices, capers, or a sprinkle of crushed red pepper for a little extra lift.

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