Breastfeeding Friendly Lemon-Dill Baked Salmon
Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels special without demanding much effort. A simple marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets spooned right over skin-on fillets before they go into a hot oven — the result is fish that's flaky, fragrant, and full of flavor. Salmon is one of the most celebrated foods for nursing parents, delivering the omega-3 fatty acids that support both recovery and a growing baby, and this recipe makes it genuinely easy to get that nutrition on the table. A touch of turmeric adds a warm, golden note and brings its own well-known anti-inflammatory properties to the mix. The 15-minute marinade rest before baking is a small step that makes a real difference, letting the garlic and dill sink into the flesh before the oven does its work. Finished with thin lemon rounds and a few fresh dill sprigs, it looks beautiful on the plate with almost zero extra effort. Serve it straight from the oven while it's still steaming and the whole thing comes together in one clean, nourishing meal.
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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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