Pork 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 it requires. Skin-on fillets get coated in a punchy marinade of olive oil, fresh lemon juice, lemon zest, minced garlic, and chopped dill, then a pinch of ground turmeric adds a warm, golden depth that makes the whole dish pop. A short rest at room temperature before baking lets those flavors really sink in, so every bite is anything but bland. Roasting at 400°F means the fish cooks quickly and evenly, coming out tender and flaky without drying out. Since the entire recipe is built around fresh fish, produce, and pantry staples, there's nothing hidden to worry about — what you see is exactly what you get. Finished with lemon rounds and a few fresh dill sprigs, it's as beautiful on the plate as it is on the palate. Pair it with roasted vegetables or a simple salad and dinner is done.
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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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