Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Baked Salmon with Lemon and Shallots
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Salmon fillets are baked with a spiced lemon-olive oil mixture until tender and flaky. Simple and delicious!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 1/2 pound skinless, boneless salmon fillets
salt and pepper, as needed
3 tablespoons extra virgin olive oil
1/2 lemon, sliced thin
1 teaspoon crushed red pepper flakes
2 shallots, peeled and thinly sliced
directions
Preheat the oven to 325 degrees F.
Season the salmon fillets on both sides with salt and pepper. Place the salmon in a single layer in a baking dish.
Heat the olive oil in a saucepan over medium-low heat. Add the sliced lemon, crushed red pepper, and sliced shallots. Cook, stirring occasionally, for 3-5 minutes or until the oil is fragrant.
Pour the olive oil mixture evenly over the salmon. Place the baking dish in the oven and bake at 325 degrees F for 10 minutes or until the fish flakes easily with a fork. Baste the fish occasionally with the pan juices while cooking.
Serve the fish hot.
recipe tips
For added flavor, marinate the salmon in the olive oil mixture for 30 minutes before baking.
To prevent the fish from sticking to the baking dish, line it with parchment paper or aluminum foil.
Add a squeeze of fresh lemon juice over the salmon before serving.
Try different types of citrus fruits like oranges or limes for a variation.
To infuse the salmon with more flavor, sprinkle fresh herbs like dill or parsley over the fish before baking.
To give the salmon a crispy top, broil it for the last 2-3 minutes of cooking time.
If you prefer a milder heat, reduce the amount of crushed red pepper flakes or omit them entirely.
common recipe questions
Can I use other fish in this recipe?
It will also work well with tilapia, cod, haddock, grouper, etc. Just adjust the cooking time as needed depending on the thickness of the fish.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145 degrees F.
Can I use other herbs or spices in the olive oil mixture?
Yes, feel free to customize the spice mix with herbs like thyme or spices like paprika.
Do I have to use shallots in this recipe?
Shallots add a sweet and mild onion flavor to the dish, but you can substitute with regular onions if desired.
How should I store and reheat leftovers?
Store leftover salmon in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave.
Can I freeze the baked salmon?
While the texture may change slightly, you can freeze leftover baked salmon in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
tools needed
Measuring Spoons: To measure the olive oil and crushed red pepper flakes.
Knife: To slice the shallots and lemon for the spiced lemon-olive oil mixture.
Baking Dish: For baking the salmon fillets in the oven.
Saucepan: To heat the olive oil and create the spiced lemon-olive oil mixture.
what goes with it?
Buttered Asparagus Spears: add some elegance to your meal with these buttery asparagus spears.
Curried Quinoa: spice things up with some curried quinoa. The warm, earthy flavors of the curry will add depth to the dish and balance out the acidity of the lemon in the salmon.
Cucumber Salad: keep things cool and refreshing with a simple cucumber salad. The crisp, clean flavors of the cucumber will help cut through the richness of the salmon.
Garlic Mashed Potatoes: indulge a little with some garlic mashed potatoes. The creamy, garlicky goodness will be the perfect sidekick to the flavorful salmon.
Lemon Dill Yogurt Sauce: kick things up a notch with a zesty lemon dill yogurt sauce. The creamy tanginess of the sauce will enhance the citrus flavors in the salmon.
beverage pairings
Wine Pairings
Chardonnay: The buttery notes of a Chardonnay can enhance the richness of the salmon while the acidity can cut through the oiliness of the fish. Look for one with a touch of oak to round out the flavors.
Pinot Grigio: If you prefer a lighter white wine, a Pinot Grigio with its crisp, citrusy notes can add a refreshing contrast to the salmon.
Merlot: For red wine lovers, a fruit-forward Merlot can be a surprising pairing with salmon. Its medium body and smooth tannins can complement the fish without overpowering it.
Other Alcohol Pairings
Gin and Tonic: The botanicals in gin can enhance the herby notes in the salmon, while the effervescence of the tonic water can cut through the oiliness. Add a sprig of rosemary for an extra flavor boost.
Sauvignon Blanc: The crisp acidity of a Sauvignon Blanc can provide a nice contrast to the richness of the salmon.
IPA: If you're a beer aficionado, an IPA with its hoppy bitterness can be an interesting pairing. The citrus and piney notes in the beer can enhance the lemon and red pepper flavors in the dish.
Non-Alcoholic Pairings
Iced Green Tea: The grassy notes in green tea can complement the elements of the dish while providing a refreshing and cleansing sip between bites.
Lemonade: Keep it simple and classic with a glass of lemonade. The tartness of the lemonade can cut through the richness of the salmon while adding a touch of sweetness to balance the flavors.
Sparkling Water with Lemon: A refreshing bubbly water with a squeeze of lemon can provide a zesty contrast to the savory salmon.
nutrition data
292 calories, 16 grams fat, 2 grams carbohydrates, 34 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
August 27, 2015
I like this recipe. It's simple, doesn't overcook the fish, is low carb, and looks delicious. I will definitely be making this, time and time again.
March 2, 2013
This is a super easy recipe. I tend to cook whatever is available in my refrigerator and I always seem to have red peppers. After I started the dish I discovered there were none. Instead, I substituted thinly sliced carrots, added a tablespoon of capers, a dash of tarragon and 1/2 cup of white wine. I also had to bake a bit longer - 15 to 18 minutes but covered it with foil only for half the time. Recipe variation was great!
March 30, 2011
Simple and delicious. Fast and easy to make. Great flavor. I had to cook my salmon a little longer (15-20 minutes at 300, covered) and it came out perfect. I did not get a lot of juices to baste with, so I added a little more oil. In the future it might be nice to try some white wine in place of some of the oil. The red pepper is nice, but go light. I also added some parsley flakes for extra flavor.