Dairy 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 involved. A quick marinade of olive oil, fresh lemon juice, zest, minced garlic, and chopped dill does all the heavy lifting, coating each fillet in layers of flavor before it ever hits the oven. A pinch of ground turmeric adds a subtle warmth and gorgeous golden hue that makes the finished dish look almost too pretty to eat. Because the recipe relies entirely on whole, clean ingredients, there's no need to scan labels for hidden dairy — no butter, no cream, no surprises. The salmon roasts at 400°F until it's perfectly opaque and flakes at the gentlest nudge of a fork, with lemon rounds caramelizing alongside for a beautiful presentation. Serve it straight from the pan with a few fresh dill sprigs and you have a restaurant-worthy plate that happens to be completely free of dairy without any compromise on richness or depth.
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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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