Beef Free Herb-Roasted Salmon with Turmeric and Lemon
Salmon roasted with a golden turmeric-and-herb paste is the kind of weeknight dinner that looks like you spent way more effort than you actually did. The spice blend — turmeric, smoked paprika, black pepper, and fresh rosemary and parsley — gets stirred together with garlic, lemon juice, and olive oil into a loose paste that clings to the fillets and caramelizes beautifully in a hot oven. Thin lemon slices layered on top keep the fish moist while adding a bright, citrusy note that cuts right through the richness of the salmon. Since this dish is built entirely around seafood, fresh herbs, and pantry spices, it's a naturally satisfying option for anyone steering clear of beef without having to make any substitutions or workarounds. The whole thing comes together on a single parchment-lined baking sheet, which means cleanup is almost as easy as the cooking itself. Finish with a scatter of fresh dill if you have it on hand — it adds a delicate, feathery contrast that takes the plating from simple to genuinely impressive.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp kosher salt
- ½ tsp smoked paprika
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 lemon, thinly sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush or drizzle with 1 tbsp of the olive oil.
- 2
In a small bowl, combine the turmeric, black pepper, salt, and smoked paprika. Stir in the minced garlic, rosemary, parsley, lemon juice, and the remaining 2 tbsp olive oil until a loose paste forms.
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