Celery Free Herb-Roasted Salmon with Turmeric and Lemon
Golden with turmeric and fragrant with rosemary, this oven-roasted salmon is the kind of weeknight dinner that looks like you spent way more effort than you actually did. A quick herb paste made from garlic, parsley, rosemary, smoked paprika, and fresh lemon juice gets pressed right onto the fillets before roasting, so every bite is deeply seasoned and incredibly moist. The lemon slices layered on top caramelize slightly in the oven, adding a subtle brightness that balances the earthy warmth of the turmeric beautifully. For anyone navigating a celery-free lifestyle, this recipe is a genuinely stress-free win — every single ingredient is straightforward, and there's nothing hidden in a spice blend or sauce that could sneak in an unwanted allergen. The whole thing comes together on one parchment-lined baking sheet, which means cleanup is almost as satisfying as the meal itself. Finish with a scatter of fresh dill if you have it on hand, and dinner is done.
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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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