Perfectly flaky, tender, and seasoned just right—this Oven Baked Salmon is a quick, healthy, and keto-friendly dinner that’s always a win.
☐ 1 lb salmon filet ☐ 1 lemon, sliced into ¼-inch rounds ☐ Juice of 1 lemon ☐ 2 sprigs fresh thyme ☐ 2 tbsp olive oil ☐ 8–10 cherry tomatoes ☐ 1 red onion, sliced into rings ☐ 2 garlic cloves, minced ☐ 2 bay leaves ☐ Sea salt and freshly ground black pepper, to taste
Rinse and dry cherry tomatoes, slice onion into rings, and mince garlic. Line a baking sheet with parchment paper.
Slice one lemon; juice the other into a bowl. Add olive oil, garlic, salt, and pepper, then mix well.
Layer cherry tomatoes and red onion, then place salmon on top. Add thyme, bay leaves, and lemon slices; drizzle with olive oil-lemon mixture.
Fold the parchment paper, crimping the edges tightly to ensure the steam stays trapped while baking.
Carefully remove the baking sheet from the oven and let it rest for a few minutes. Open the parchment paper packet carefully.
Transfer the salmon and the baked veggies to a serving plate and serve!
Need an easy dinner idea? Try this Oven Baked Salmon for a flavorful, low-carb meal that’s ready in no time!