Tree Nut Free Herb-Roasted Salmon with Turmeric and Lemon
Salmon this vibrant barely needs an introduction, but the combination of golden turmeric, smoked paprika, and a fresh herb paste makes it genuinely hard to stop thinking about. The paste — built from rosemary, parsley, garlic, olive oil, and a squeeze of lemon juice — clings to the fillets as they roast, forming a fragrant, slightly caramelized crust that keeps the fish moist underneath. Bright lemon slices laid across the top add a subtle bitterness that balances the warmth of the spices beautifully. Everything here is straightforward pantry and produce-aisle stuff, with zero need for specialty ingredients or cross-contamination concerns that can come with pre-marinated or packaged fish. A quick roast at high heat is all it takes to bring the whole thing together, and the optional dill scattered at the end adds a fresh, almost grassy finish that really elevates the plate. It works just as well for a weeknight dinner as it does for something you'd proudly serve to guests.
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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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