UntrainedChef
Oven-Baked Salmon with Lemon - salmon, baked recipe

Oven-Baked Salmon with Lemon

25 min
2 portions

Tender salmon fillets baked with citrus and soy sauce, accompanied by a vibrant salad featuring avocado, spring onions, apple, and lettuce hearts.

Instructions

  1. 1

    Preheat your oven to 180°C. Cut the salmon into individual serving portions and arrange in an oven-safe dish.

  2. 2

    Drizzle the salmon with soy sauce and olive oil, then season with salt and pepper to taste.

  3. 3

    Grate the lemon zest over the fish and squeeze the lemon juice on top. Bake for 10-12 minutes until the salmon flakes easily.

  4. 4

    While the salmon bakes, slice the spring onions into rounds and cut the apple into thin strips. Tear the lettuce into bite-sized pieces.

  5. 5

    Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Cut into chunks.

  6. 6

    Gently combine the spring onions, apple strips, lettuce, and avocado pieces in a large bowl.

  7. 7

    Whisk together the lemon juice, olive oil, and sea salt to create the dressing.

  8. 8

    Toss the salad with the dressing just before serving.

  9. 9

    Serve the baked salmon alongside the fresh salad with rice on the side.

Per average serving

901
Calories
kcal
45.7
Protein
g
73.1
Carbs
g
49.3
Fat
g
5.6g
Fiber
4.9g
Sugar
522mg
Sodium

Tips from the kitchen

  • Watch the clock with the salmon. Ten to twelve minutes at 180°C is plenty for 600 g of fillet, and once it flakes with a fork it's ready. Leave it in longer and it goes dry and chalky.
  • Zest the lemon before you cut it for juice. Grating zest off a squeezed half is a fiddly mess, so do the zesting first while the lemon is whole.
  • Hold off on dressing the salad until the salmon is out of the oven. Avocado and torn lettuce go soft and watery fast once the lemon juice and oil hit them.
  • Cut the apple into thin strips right before tossing, or toss the strips with a little of the lemon juice so they don't brown while the fish bakes.
  • Start the rice before anything else. It needs the longest, and you want it sitting ready while you plate the salmon and salad.

Ways to vary it

  • Swap the green apple for thin slices of pear if you want something a bit softer and sweeter in the salad.
  • A spoon of honey or a little grated ginger whisked into the soy and oil before baking gives the salmon a different edge. Totally optional.
  • If you'd rather skip the rice, the salmon and salad stand on their own as a lighter plate.

Storage & leftovers

Leftover salmon keeps in the fridge for up to two days in a sealed container. The dressed salad doesn't hold well, so eat that fresh and store any undressed components separately. Reheat the salmon gently, a few minutes in a low oven or even cold flaked over the salad, since the microwave tends to overcook it and make it tough.

What to serve with it

A glass of cold white wine works nicely, or just sparkling water with a squeeze of the leftover lemon. Some crusty bread on the side is good for mopping up the dressing.

UC
By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026

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