Oats Free Lemon-Dill Baked Salmon

Total time43 min

Prep time10 min

Cook time18 min

4.9

(4)

Bright, citrusy, and fragrant with fresh dill, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A quick marinade of olive oil, lemon juice, lemon zest, garlic, and a touch of turmeric does all the heavy lifting, coating each fillet in bold, layered flavor before it ever hits the oven. Because every single ingredient here is naturally free of oats and oat derivatives, there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Baking the fillets skin-side down on a parchment-lined sheet keeps cleanup minimal and ensures the fish stays moist and tender all the way through. Sliced lemon rounds roasted alongside the salmon caramelize slightly in the oven, adding a soft, jammy citrus note that pairs beautifully with the fresh dill garnish. Serve it straight from the pan and it's an instant crowd-pleaser.

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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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