Legume 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 required. A quick marinade of olive oil, fresh lemon juice, zest, garlic, and chopped dill soaks into the fillets before they ever hit the oven, so every bite is packed with flavor from the inside out. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate fish. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — no beans, lentils, peas, or hidden legume-derived oils anywhere in the ingredient list. The whole thing comes together on a single sheet pan, and the lemon rounds roasting alongside the salmon make the kitchen smell absolutely incredible. Pull it out when the fish is opaque and flakes at the gentlest press of a fork, then finish with a few fresh dill sprigs for a restaurant-worthy presentation. It's clean, vibrant, and genuinely delicious straight from the oven.
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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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