Lupin 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 requires. A simple marinade of olive oil, fresh lemon juice, zest, garlic, and chopped dill gets whisked together and spooned right over the fillets, letting those flavors soak in before the fish ever hits the oven. The touch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Lupin — a legume increasingly found in specialty flours, pasta, and packaged seasonings — is completely absent here, so there's no need to scrutinize labels or worry about hidden additives. Every ingredient is straightforward and easy to verify, which is exactly what you want when cooking for someone with a legume sensitivity. The salmon bakes at 400°F until it's just opaque and flakes beautifully, then gets finished with fresh dill sprigs and thin lemon rounds for a presentation that's clean and restaurant-worthy. Serve it straight from the pan and watch it disappear.
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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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