Citric Acid Free Herb-Roasted Salmon with Turmeric and Lemon
Roasted salmon is already a weeknight hero, but this version — draped in a golden herb paste and layered with fresh lemon slices — takes it somewhere genuinely special. The combination of turmeric, smoked paprika, rosemary, and parsley creates a deeply aromatic crust that perfumes the whole kitchen as it roasts. A squeeze of fresh lemon juice ties the paste together without relying on any processed citric acid additives, which can sneak into spice blends and store-bought marinades in ways that are hard to track. Here, every ingredient is whole and straightforward, so you stay in full control of what goes on the plate. The salmon roasts at high heat until it's just opaque and flakes at the touch of a fork — no guesswork, no fuss. Finished with a scatter of fresh dill, it's the kind of dish that looks like you put in far more effort than you actually did.
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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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