Brazil Nut Free Herb-Roasted Salmon with Turmeric and Lemon
Salmon done right is one of those weeknight wins that feels far more impressive than the effort involved. Skin-on fillets get coated in a punchy paste of turmeric, smoked paprika, garlic, rosemary, and parsley, then topped with thin lemon slices before hitting a hot oven — the result is flaky, golden, and deeply fragrant. The turmeric gives the fish a gorgeous warm color while the citrus keeps every bite bright and fresh. A finishing scatter of dill (if you're using it) adds a delicate herby lift that makes the whole plate look like something from a restaurant. Because this recipe relies entirely on whole fish, fresh herbs, and pantry spices, there's no need to scrutinize labels or worry about cross-contact from mixed nuts or specialty blends. It's a clean, confident dish that works beautifully on its own or alongside roasted vegetables and a simple green salad.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!