Lemon, shallot and fresh herbs like cilantro, dill and parsley combine to create a bright, herbaceous sauce that pairs beautifully with the salmon. Use any leftover sauce as a dressing for a grain bowl or as a spread on a sandwich. Serve alongside whole grains.

EatingWell.com, August 2022


Credit: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey, Prop Stylist: Kay Clarke

Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. 

  • Place salmon (skin-side down if using skin-on) on a large rimmed baking sheet. Sprinkle with paprika, 1/8 teaspoon salt and pepper and drizzle with 1 tablespoon oil. Bake until the salmon is just opaque and easily flakes with a fork, about 20 minutes. 

  • Combine the remaining 3/4 cup oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and the remaining 1/2 teaspoon salt in a blender; blend until smooth. Serve 1/4 cup sauce over the salmon (reserve the remaining sauce for another use).

To make ahead

Refrigerate sauce (Step 3) in an airtight container for up to 1 week.

Nutrition Facts

3 oz. salmon & 1 Tbsp. sauce
292 calories; protein 23g; carbohydrates 1g; fat 21g; saturated fat 3g; mono fat 13g; poly fat 4g; cholesterol 62mg; vitamin a iu 336IU; vitamin b3 niacin 9mg; vitamin b12 4mcg; vitamin c 3mg; vitamin e iu 3IU; folate 31mg; vitamin k 17mg; sodium 197mg; calcium 22mg; iron 1mg; magnesium 35mg; phosphorus 232mg; potassium 584mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 2g; niacin equivalents 13mg; selenium 42mcg.