Peanut Free Lemon-Dill Baked Salmon
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 gets spooned right over the fillets before they go into a hot oven — no complicated techniques, no special equipment. That golden turmeric does double duty, adding a subtle warmth and a gorgeous color to the finished fish. Letting the salmon sit in the marinade for 15 minutes at room temperature before baking makes a real difference, giving the flavors time to sink in before the heat does its work. The result is tender, flaky fillets that smell incredible and taste even better, especially with a few fresh dill sprigs laid over the top just before serving. For anyone navigating peanut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces or seasonings that typically hide unexpected allergens. Serve it straight from the pan with those roasted lemon rounds and you have a clean, satisfying meal that's as easy to clean up as it is to cook.
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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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