Pistachio 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 simple marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned right over the fillets, letting those flavors sink in before the fish 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. Baking the salmon at 400°F means you get perfectly flaky, tender fish without any fuss — no searing, no flipping, no standing over a hot stove. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients, and every component is straightforward enough that there's no need to second-guess labels or swap anything out. Finished with thin lemon rounds and a few fresh dill sprigs, it's the kind of plate that looks like it came out of a restaurant kitchen. Serve it straight from the oven while it's still sizzling and fragrant — it really doesn't need anything else.
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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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