Celery Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh dill, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes. A simple marinade of olive oil, lemon juice, lemon zest, garlic, and a touch of turmeric gets whisked together and spooned right over the fillets before they go into a hot oven — no complicated technique required. The turmeric adds a subtle warmth and gorgeous golden hue, while the fresh dill keeps everything tasting light and vibrant. Letting the salmon sit in the marinade for a few minutes before baking makes a real difference, giving the flavors time to sink into the fish before the heat does its work. Baking on a parchment-lined sheet means easy cleanup, and the lemon rounds roasted alongside the fillets turn soft and jammy, making them almost as good as the salmon itself. It's naturally free from celery and celery-derived ingredients in every component, so there's nothing to swap or second-guess — just clean, wholesome ingredients from start to finish. Serve it straight from the oven with a few fresh dill sprigs on top and dinner is done.
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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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