Mediterranean Diet Friendly Lemon-Dill Baked Salmon
Bright, herbaceous, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more special than the effort involved. A quick marinade of extra-virgin olive oil, fresh lemon juice, zest, minced garlic, and chopped dill does all the heavy lifting — just whisk, spoon, and let the fish soak it in for fifteen minutes before it ever hits the oven. The touch of ground turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the clean, citrusy flavors. Baking at 400°F means the salmon comes out perfectly flaky and moist every time, with lemon rounds roasting alongside to deepen that bright, tangy note. This dish checks every box for eating in a way that prioritizes heart-healthy fats, lean protein, and fresh whole ingredients — no processed shortcuts needed. Finished with a few sprigs of fresh dill, it's the kind of plate that looks like you spent hours in the kitchen but comes together with almost no fuss at all.
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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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