Nutmeg Free Herb-Roasted Salmon with Turmeric and Lemon
Bright, aromatic, and genuinely satisfying, this roasted salmon brings together golden turmeric, smoked paprika, and a fragrant herb paste of rosemary and parsley that clings to every fillet as it roasts. The combination of fresh lemon slices layered right on top of the fish keeps things juicy and adds a gentle citrus note that lifts the whole dish. For anyone navigating spice blends carefully, this recipe is refreshingly straightforward — every seasoning is listed plainly, and there's nothing hidden in a pre-mixed packet. Garlic and olive oil round out the paste, giving the salmon a savory, almost Mediterranean character that feels restaurant-worthy without any complicated technique. A hot oven and a parchment-lined pan do most of the heavy lifting, and the fish is done when it flakes easily and reads 145°F at the thickest part. A scatter of fresh dill at the end is optional but adds a lovely finishing brightness if you have it on hand. This is the kind of weeknight dinner that looks impressive, tastes even better, and gives you total confidence in exactly what's on your plate.
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!