Paleo Lemon-Dill Baked Salmon
Bright, clean, and deeply satisfying, 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, fresh lemon juice, zest, garlic, and chopped dill soaks into the fillets before they ever hit the oven, meaning every bite is packed with flavor from the inside out. A touch of ground turmeric adds a subtle warmth and gorgeous golden hue without overpowering the delicate fish. Everything here is whole-food and grain-free by nature — no swaps or substitutions needed, just real ingredients doing exactly what they're supposed to do. The skin-on fillets go straight onto a lined baking sheet, so cleanup is minimal and the salmon stays beautifully moist as it bakes. Lemon rounds roasted alongside the fish caramelize slightly and make the finished plate look like something out of a restaurant. Serve it straight from the oven with a few fresh dill sprigs and you've got a meal that's as nourishing as it is genuinely delicious.
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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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