Nitrate & Nitrite 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, lemon zest, minced garlic, and chopped dill does all the heavy lifting, coating each fillet in layers of clean, vibrant flavor before it ever hits the oven. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. For anyone navigating a nitrate- and nitrite-free lifestyle, salmon is a naturally safe and protein-rich choice — no cured meats, no processed additives, just real whole ingredients you can actually read and recognize. Letting the fillets rest in the marinade for 15 minutes before baking is a small step that makes a noticeable difference, helping the garlic and dill really sink into the fish. The lemon rounds roasted alongside caramelize slightly in the oven, turning into a fragrant, slightly jammy garnish that's worth every second of prep. Serve it straight from the pan with a few fresh dill sprigs and you've got a plate that's as clean and wholesome as it looks.
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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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