Easy Roasted Salmon (Elegant Easter Main Dish)

The Easter Main Dish That Won’t Steal Your Whole Day: Easy Roasted Salmon

Hey there, friend! Emily here, waving from my flour-dusted kitchen. Can we talk about Easter for a second? I love a big, beautiful holiday meal as much as the next person (maybe more!). But I also know the secret nobody wants to say out loud: sometimes, the pressure of The Main Dish can suck all the joy right out of the day. You’re juggling pastel eggs, hiding baskets, and trying to make sure your table looks like it popped out of a magazine… the last thing you need is a finicky, 4-hour project sweating you out of your cute spring outfit.

That’s exactly why this Easy Roasted Salmon is my forever Easter hero. It’s the gorgeous, flavor-packed, crowd-pleasing centerpiece that actually lets you enjoy the holiday. We’re talking tender, buttery flakes of salmon infused with bright lemon, aromatic garlic, and herby goodness, all roasted to perfection in about 15 minutes. It looks like you fussed. It tastes like a dream. But it’s so simple, you’ll have time to actually sip that mimosa and snap a picture before everyone digs in. This isn’t just a recipe; it’s your ticket to a calm, delicious, and elegantly easy Easter celebration. Let’s make it!

Why Salmon? A Sunny Spring Memory

This recipe always takes me back to my first “grown-up” Easter hosting gig. Picture a 23-year-old me, in a tiny apartment, determined to recreate my grandma’s sprawling feast. The ham was… a project. Let’s just say the fire department was not involved, but it was a close call. I was stressed, the kitchen was a war zone, and I forgot to make a vegetable. Not my finest hour.

The next year, I wised up. I remembered a simple lemon-herb salmon my mom would make on sunny spring Sundays. It was unfussy, always felt special, and made the whole house smell amazing. I gave it an Easter upgrade, threw it on a big platter with all the green things I could find, and it was a revelation. My friends raved, I wasn’t a frantic mess, and we spent the afternoon laughing on the patio instead of me being chained to the oven. That’s the spirit I want for you: celebration, not stress. This salmon is that sunny-Sunday feeling, dressed up for a holiday.

Your Simple, Flavor-Packed Lineup

Here’s the beautiful part: the magic is in the quality of a few good things. No long grocery lists here!

• 2 lb salmon fillet, skin-on or skinless – This is your star! A single, beautiful fillet (often called a “side” of salmon) looks stunning on a platter. Chef’s Insight: I prefer skin-on for roasting—it acts like a little protective barrier, keeping the bottom moist. Don’t worry, it won’t be served skin-side-up! Ask your fish counter for the freshest, brightest-looking fillet they have.
• 2 tbsp olive oil – Our flavor carrier and the key to a gorgeous, lightly crisp top. A good extra-virgin olive oil adds a fruity note.
• 3 garlic cloves, minced – Because fragrance is half the experience! Mince it finely so it melds seamlessly into the paste.
• Zest and juice of 1 lemon – Do both! The zest is where the powerful, sunny lemon oil lives, and the juice gives us that lovely tang. This is the spring flavor punch.
• 1 tsp Dijon mustard (optional but brilliant) – My little secret weapon! It doesn’t taste mustardy—it just emulsifies the oil and juice into a creamy paste and adds a layer of complex, savory depth. Highly recommend.
• 1 tsp salt, 1/2 tsp black pepper – The essential enhancers. Be generous!
• 1 tsp dried oregano or thyme – Dried herbs are perfect here as their flavor stands up well to the heat. I love oregano for a Mediterranean vibe, or thyme for a more earthy note.
• Fresh herbs (parsley, dill, or thyme), for garnish – This is your confetti! Fresh dill is a classic with salmon and screams spring. Parsley adds a fresh, clean finish.

Let’s Cook: Your Path to Perfect, Flaky Salmon

Ready? Put on some tunes, and let’s get this show on the road. It comes together faster than you can peel a dozen eggs.

1. Preheat & Prep: Crank your oven to 400°F (205°C). This hot temperature is key for a quick roast that seals in moisture. While it heats, line a rimmed baking sheet with parchment paper. Chef’s Hack: Parchment is your best friend for easy cleanup and ensuring your beautiful salmon doesn’t stick. No parchment? A light grease will do.
2. Salmon Prep: Place your salmon fillet on the prepared tray, skin-side down if it has skin. Take a paper towel and gently pat the top surface dry. This step is non-negotiable! A dry surface lets our herby paste stick better and promotes a perfect roast, not a steam.
3. Make the Magic Paste: In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, Dijon (if using), salt, pepper, and dried herbs. Whisk it with a fork until it looks like a fragrant, emulsified sauce. Give it a taste—it should make you smile!
4. Slather It On: Using a pastry brush or the back of a spoon, coat the entire top surface of the salmon with every last bit of that paste. Get it into the nooks and crannies. Don’t be shy! This is what forms the delicious, aromatic crust.
5. Roast to Perfection: Slide the tray into the hot oven, uncovered. Now, set a timer! For a 1-inch thick fillet, 12-15 minutes is your sweet spot. Chef’s Tip: The salmon is done when it flakes easily with a fork at the thickest part and the very center is just slightly translucent—it will continue to cook as it rests. Overcooking is the enemy of moist salmon, so when in doubt, pull it out!
6. The Secret Step: Rest! Once out of the oven, let the salmon sit right on the tray for 5 minutes. This allows the juices to redistribute throughout the fillet, guaranteeing every single bite is succulent and tender.
7. Garnish & Serve: Transfer to your serving platter (or serve right from the tray for ultimate ease!). Scatter a handful of fresh, chopped herbs over the top and arrange some thin lemon slices around it for that “wow” factor.

Making It a Feast: How to Serve Your Masterpiece

Presentation is half the fun! I love placing the whole roasted fillet on a large, rustic wooden board or a big white platter. It’s a showstopper. For Easter, I lean into all the fresh, springy colors. Here’s what I love to put alongside it:

• Spring Veggie Parade: Roasted asparagus (tossed in oil and salt, popped in the oven alongside the salmon for the last 10 minutes), simple steamed sugar snap peas, or a vibrant lemon-herb pea salad.
• The Carb Comfort: Creamy roasted baby potatoes, buttery rice pilaf studded with herbs, or crispy smashed potatoes.
• Fresh & Green: A simple arugula salad with shaved radishes and a lemon vinaigrette cuts through the richness beautifully. Or a classic Easter fruit salad.

Let people serve themselves family-style—it’s more fun and interactive!

Make It Your Own: 5 Delicious Twists

Once you master the basic formula, the world (or at least your spice cabinet) is your oyster! Here are a few of my favorite spins:

1. Maple-Soy Glaze: Swap the olive oil for 1 tbsp each of soy sauce and maple syrup. Keep the garlic, skip the other dried herbs. Brush on and roast. Sweet, savory, umami bliss.
2. Mediterranean Herb Crust: Mix 1/4 cup of chopped fresh parsley, dill, and chives with the olive oil paste. Add 2 tbsp of chopped capers for a briny punch. So fresh!
3. Pesto Lover’s Dream: Skip making a paste and simply spread 1/3 cup of your favorite basil pesto over the salmon before roasting. Instant flavor bomb.
4. Creamy Dill & Caper Sauce (for serving): While the salmon rests, whisk together 1/2 cup Greek yogurt, 2 tbsp chopped dill, 1 tbsp lemon juice, 1 tbsp chopped capers, salt, and pepper. Dollop over servings.
5. Individual Portions: Have 6-oz individual fillets? They’ll cook even faster—check at 8-10 minutes. Perfect for easier serving!

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has been my Easter constant for over a decade now. It’s evolved from that simple lemon-herb version to include my beloved Dijon trick (thanks to a happy accident when I was out of vinegar for a dressing!). The best part? It’s foolproof. I’ve made it in a dozen different ovens, for crowds big and small, and it never lets me down. It’s the dish I get texted about the most after holidays: “Emily, that salmon was SO easy and everyone asked for the recipe!” That’s music to my ears. Remember, cooking is about sharing joy, not perfection. If a few herbs fall on the floor or your lemon slices aren’t picture-perfect, no one will care once they take a bite.

Your Questions, Answered!

A Nourishing Celebration

Part of why I love this as a holiday centerpiece is that it leaves you feeling fabulous, not in a food coma. Salmon is packed with high-quality protein and those famous omega-3 fatty acids, which are great for heart health. Using olive oil adds healthy monounsaturated fats. It’s a naturally gluten-free and low-carb dish that’s still indulgent-tasting. Remember, nutritional info is an estimate and can vary based on specific ingredients used, but this is a meal you can feel genuinely good about serving.

Per Serving (approx. 5-6 oz salmon): Calories: ~320 kcal | Protein: ~34g | Fat: ~20g (Saturated Fat: ~3g) | Carbohydrates: ~2g | Fiber: 0g | Sugar: 0g.

You’ve Got This!

So there you have it—your secret weapon for a stunning, stress-free Easter. This Easy Roasted Salmon is more than a recipe; it’s a promise of more time laughing with family, hunting for eggs with the kids, and actually savoring the moment. I’m so excited for you to make it. When you do, tag me @TastyChow—I love seeing your kitchen creations!

Wishing you a delicious, joyful, and wonderfully relaxed holiday. Now, go preheat that oven and get ready for the compliments to roll in. You’re about to be the cool, calm, collected chef of the day.

With love and a sprinkle of dill,
Emily 🐣