Gut Friendly 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. A simple marinade of olive oil, fresh lemon juice, lemon zest, garlic, and dill coats each fillet before it ever hits the oven, giving the fish time to soak up every bit of flavor. Turmeric adds a warm, golden hue and brings its well-known anti-inflammatory properties to the table, making this dish a natural fit for anyone focused on supporting digestive and overall gut health. Salmon itself is a powerhouse of omega-3 fatty acids, and baking it skin-side down on parchment keeps things clean and fuss-free without any heavy sauces or hard-to-digest ingredients. The whole thing comes together with real, whole-food ingredients — nothing processed, nothing that will leave you second-guessing what's actually on your plate. Finished with fresh dill sprigs and thin lemon rounds, it's as beautiful to look at 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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