Cashew 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, lemon zest, garlic, and chopped dill gets whisked together in minutes and spooned right over the fillets before they hit the oven. The touch of ground turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish feel a little more special. 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. Roasted lemon rounds arranged around the fillets caramelize slightly in the oven, adding a gentle sweetness that plays beautifully against the bright dill. Every single ingredient here is straightforward and whole, so there's no need to scan labels or second-guess anything hiding in a sauce or spice blend. Finish with a few fresh dill sprigs and serve straight from the pan for a clean, vibrant meal that's as easy to clean up as it is to eat.
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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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