Brazil Nut Free Lemon-Dill Baked Salmon
Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A simple marinade of olive oil, fresh lemon juice, zest, garlic, and dill gets whisked together in minutes and spooned right over the fillets before they go into a hot oven. The ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate fish. Letting the salmon rest in that marinade for 15 minutes at room temperature is a small step that makes a real difference — the flavors sink in and the fish stays incredibly moist throughout baking. Thin lemon rounds roasted alongside the fillets caramelize slightly and look beautiful on the plate, making this just as dinner-party-worthy as it is easy enough for a Tuesday. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your meal. Finish with a few fresh dill sprigs and serve immediately for a dish that's as vibrant on the plate as it tastes.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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