Low Sodium Easy Baked Salmon

Total time25 min

Prep time10 min

Cook time15 min

This baked salmon comes together with a simple garlic and olive oil rub, brightened by smoked paprika and dried oregano for real depth of flavor. The fillets bake right on a bed of thinly sliced lemon, so the citrus perfumes the fish as it cooks and keeps every bite juicy. A short trip in a hot oven is all it takes to get flaky, opaque salmon with a fork-tender finish, no marinating or fuss required. Finished with a scatter of fresh parsley and extra lemon wedges on the side, it tastes bright and satisfying without relying on a heavy seasoning blend. It's an easy weeknight dinner that fits neatly into a low-sodium way of eating, letting the garlic, citrus, and smoky spice do all the work.

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
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2 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 lemon, thinly sliced

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil or parchment and set aside.
2
In a small bowl, stir together the olive oil, minced garlic, dried oregano, smoked paprika, salt, and black pepper until combined.

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