Chestnut 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 takes to pull together. A quick marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill does all the heavy lifting, infusing each fillet with clean, vibrant flavor before it ever hits the oven. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. The skin-on fillets go onto a parchment-lined sheet pan, get blanketed with lemon rounds, and bake at 400°F until perfectly flaky — no fussy technique required. For anyone navigating a tree nut allergy, this recipe is a genuinely stress-free option: every ingredient is straightforward, whole, and easy to verify at a glance. Serve it straight from the oven with a few fresh dill sprigs scattered on top, and it's the kind of plate that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!