Family-Style Oven Baked Salmon

Family-Style Oven Baked Salmon

This vibrant dish transforms premium Copper River salmon into a complete meal that's as beautiful as it is delicious. Nestled among colorful roasted vegetables and served over fragrant lemon-herb rice, this family-style dish brings everyone together with minimal cleanup. The simple marinade of olive oil, lemon, and fresh herbs enhances the salmon's natural richness while the sheet pan method ensures perfectly cooked fish and vegetables every time. Elegant enough for entertaining yet easy enough for weeknight dinners, this crowd-pleaser celebrates good food and togetherness.

Ingredients

For the Marinade:

• ¼ cup extra virgin olive oil
• 1 lemon (juice and zest)
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (equal parts dill and parsley, chopped)
• 1 teaspoon honey
• Salt and pepper to taste

For the Salmon and Vegetables:

• 3-5 (6-ounce) Copper River salmon fillets, skin-on
• 1 pint cherry tomatoes, halved
• 1 bunch asparagus (zucchini, green beans or other veggies)
• 1 red onion, thinly sliced
• Flaky sea salt, for finishing
• Extra virgin olive oil, for drizzling
• Fresh lemon wedges, for serving
• Fresh herb sprigs, for garnish

For the Lemon-Herb Rice:

• 2 cups jasmine or basmati rice
• 4 cups water or broth
• 1 teaspoon salt
• Zest of 1 lemon
• 2 tablespoons fresh herbs (parsley, dill, chives), finely chopped

Instructions

Prepare the Marinade:

1. In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, honey, salt, and pepper.
2. Whisk everything together until well emulsified.

Prepare the Salmon and Vegetables:

1. Arrange vegetables on a large sheet pan.
2. Bake the veggies only at 350 F for about 15 minutes.
3. Nestle the salmon portions into the sheet pan of veggies.
4. Drizzle the marinade over both the salmon and vegetables, making sure everything is lightly coated.
5. Bake for another 12-15 minutes with the salmon. 
6. The salmon is done when it flakes easily but still maintains moisture.

Cook the Rice:

1. Cook jasmine or basmati rice according to package directions.
2. When done, fluff with a fork and stir in lemon zest and fresh herbs.

Plating (Family-Style):

1. Spoon the prepared lemon-herb rice onto a large serving platter, creating a bed.
2. Arrange the roasted vegetables around the edges of the platter.
3. Place the salmon fillets in the center, slightly overlapping.
4. Drizzle any remaining pan juices over the salmon and vegetables.
5. Garnish with fresh lemon wedges and herb sprigs scattered throughout.
6. Add a final drizzle of good olive oil and a sprinkle of flaky sea salt.
7. Serve family-style, allowing everyone to help themselves.

Doneness Test

Gently press the top of the salmon – it should be firm with a slight give. The color should change from translucent to opaque, but ideally with a bit of translucence in the very center.