Oven-Baked Salmon

Oven-Baked Salmon With Almond Parsley Salad

This simple and fast Oven-Baked Salmon with Almond Parsley Salad is a fabulous recipe for a hot summers day. It doesn't require many skills and will always turn out perfectly.
Course Main Course
Cuisine International
Keyword easy, healthy meal, summer
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 355kcal
Author Eva Burg


  • 4 salmon fillets
  • salt Coarse-grained
  • Black pepper freshly ground
  • Baked squash optional

For Toasted Almond Parsley Salad:

  • 1 shallot
  • 2 tablespoons capers rinsed
  • 1 tablespoons red wine vinegar
  • olive oil Extra-virgin
  • 1 cup flat-leaf parsley fresh
  • ½ cup raw almonds toasted


  • Preheat oven to 450 °F/ 230 °C.
  • Season the salmon with pepper and salt.
  • Place the salmon on a non-stick baking sheet or pan with oven-proof handle, salmon’s skin should be side down.
  • Bake until cooked, about 12 minutes.
  • Serve with Toasted Almond Parsley Salad, or squash.

For Toasted Almond Parsley Salad:

  • Mince shallot and add to a small bowl.
  • Pour vinegar over shallots. Add salt. Sit for 30 minutes.
  • Roughly chop the parsley, almonds and capers to the shallots.
  • Add olive oil.
  • Mix again. Adjust seasoning.


Calories: 355kcal | Carbohydrates: 6g | Protein: 38g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 195mg | Potassium: 1062mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1330IU | Vitamin C: 20.5mg | Calcium: 88mg | Iron: 3.1mg