Peanut Free Herb-Roasted Salmon with Turmeric and Lemon
Bright, golden, and fragrant with rosemary and turmeric, this oven-roasted salmon is the kind of weeknight dinner that looks like you spent way more effort than you actually did. The herb paste — built from garlic, smoked paprika, fresh parsley, and a squeeze of lemon juice — clings to each fillet and caramelizes beautifully in a hot oven, giving you layers of flavor in every bite. Salmon is naturally a safe bet when you're avoiding peanuts and tree nuts, but the real win here is that every single ingredient is straightforward and easy to verify at the store. No sauces with mystery additives, no spice blends with hidden fillers — just clean, whole ingredients you can feel good about. The lemon slices roast right on top of the fish, softening into something almost jammy and adding a gentle brightness that balances the earthiness of the turmeric. A scatter of fresh dill at the end is optional but highly recommended if you want that extra pop of herby freshness. This one is elegant enough for company but simple enough to pull off on a Tuesday night without a second thought.
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!