Hazelnut Free Herb-Roasted Salmon with Turmeric and Lemon
Bright, golden, and fragrant straight out of the oven, this roasted salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A loose paste of turmeric, smoked paprika, garlic, rosemary, and parsley gets pressed right onto the fillets before roasting, building layers of flavor that infuse every flaky bite. Lemon slices laid across the top caramelize gently in the oven, adding a subtle citrus note that lifts the whole dish. For anyone navigating tree nut allergies or sensitivities, salmon recipes can sometimes hide unexpected ingredients in marinades or spice blends — here, every component is straightforward and easy to verify. The ingredient list is clean and pantry-friendly, leaning on fresh herbs and good olive oil rather than anything processed or ambiguous. A finishing scatter of fresh dill (if you have it on hand) adds a cool, grassy contrast that makes the plate look as good as it tastes. This one is genuinely hard to mess up and even harder not to go back for seconds.
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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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