Salmon in the Oven

This salmon in the oven is on repeat at our house. Almost once a week, sometimes more. It’s the dinner I fall back on when the day has been full and I still want something decent on the table, without turning cooking into a project.

I’ve made it so many times that I don’t really think about it anymore. The oven goes on, the salmon goes in, and while it bakes I tidy up or get the rest of dinner ready. It comes out flaky and juicy, lightly lemony, and familiar in the best way. Everyone knows what to expect, and everyone’s happy with it.

It’s simple food, cooked gently, and it fits easily into everyday life. That’s why it keeps coming back.

Ingredients

• 500 g salmon fillet

• 1–1½ tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 3–4 thin lemon slices

• ¾ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon dried oregano or thyme

  
  

Instructions

Prepare the oven and tray

Preheat the oven to 200°C. Line a baking tray with parchment paper so the salmon doesn’t stick and cleanup stays easy.

Season the salmon

Place the salmon fillet on the prepared tray. Drizzle the olive oil evenly over the surface. Squeeze the lemon juice over the salmon, then place the lemon slices on top. Season with salt and black pepper. If using dried herbs, sprinkle them lightly at this stage.

Bake

Transfer the tray to the oven and bake for 12–15 minutes, depending on the thickness of the fillet. The salmon is ready when it turns opaque and flakes easily with a fork.

Serve

Remove from the oven and serve warm. This salmon is best eaten right away, but leftovers keep well and can be enjoyed cold the next day.