Ingredients for Baked Lemon Pepper Salmon
- 2 tablespoons finely chopped shallot
- 1 tablespoon capers, drained
- 1 tablespoon fresh dill, chopped
- 1 (6 ounce) salmon fillet
- 1/2 teaspoon lemon pepper seasoning
- 1 tablespoon butter
- lemon wedges, for garnish
- vegetable oil spray
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How to Make Baked Lemon Pepper Salmon
- Preheat oven to 425°F (220°C).
- Place a large sheet of heavy-duty aluminum foil on a baking sheet.
- Lightly spray the foil with vegetable oil spray.
- In a small bowl, combine 2 tablespoons finely chopped shallots, 1 tablespoon capers (drained), and 1 tablespoon fresh dill, chopped.
- Place the salmon fillet (approximately 6 ounces) on the prepared foil.
- Generously sprinkle both sides of the salmon with lemon pepper seasoning.
- Evenly spread the shallot mixture over the top of the salmon.
- Dot the salmon with 1 tablespoon of butter.
- Carefully fold up the foil edges to completely enclose the salmon, creating a sealed packet.
- Bake for 28 minutes, or until the salmon is opaque in the center and flakes easily with a fork.
- Carefully open the foil packet (be cautious of steam).
- Transfer the salmon to a serving platter.
- Spoon any pan juices over the salmon.
- Garnish with fresh lemon wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
22g
Carbs
1g
