Mediterranean Diet Friendly Herb-Roasted Salmon with Turmeric and Lemon
Roasting salmon with a fragrant paste of turmeric, smoked paprika, rosemary, parsley, and garlic is one of those techniques that looks far more impressive than the effort involved. The golden spice blend gives each fillet a warm, earthy depth, while the lemon slices laid over the top caramelize slightly in the oven and keep the fish beautifully moist. Extra virgin olive oil does double duty here — it helps the herb paste cling to the fish and adds that rich, fruity backbone that makes this style of cooking so satisfying. This is exactly the kind of dish that fits naturally into a way of eating built around whole ingredients, quality fats, and plenty of fresh herbs. Fatty fish, olive oil, citrus, and aromatics are all cornerstones of that approach, so nothing here feels like a compromise — it just tastes like really good food. A quick scatter of fresh dill at the end adds a bright, anise-like finish that pulls the whole plate together. Serve it straight from the oven while the edges are still sizzling.
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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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