Pistachio Free Herb-Roasted Salmon with Turmeric and Lemon
Bright, golden, and fragrant straight out of the oven, this herb-roasted salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. A loose paste of turmeric, smoked paprika, garlic, rosemary, and parsley gets pressed right onto the fillets before roasting, building layers of warm, herby flavor that perfume the whole kitchen. Thin lemon slices laid over the top caramelize gently in the oven, keeping the fish moist while adding a subtle citrus brightness to every bite. The skin crisps up beautifully on the parchment-lined pan, and the flesh stays tender and flaky — no fussy techniques required. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, so there's no need to scan labels or swap anything out. A finishing scatter of fresh dill pulls the whole dish together with a cool, grassy note that balances the warmth of the spices. Serve it straight from the pan and it's genuinely hard to believe something this vibrant came together so effortlessly.
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!