Rice 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 simple marinade of olive oil, lemon juice, lemon zest, garlic, and a touch of turmeric gets whisked together and spooned right over the fillets, building layers of flavor before the fish even hits the oven. Letting the salmon rest in that marinade for 15 minutes at room temperature makes a real difference — the garlic and dill have time to sink in, and the turmeric gives the finished dish a gorgeous golden hue. Everything here is naturally grain-free and built entirely around whole, unprocessed ingredients, so there's no need to scan labels or swap anything out. The oven does the heavy lifting at 400°F, and in under 20 minutes you've got perfectly flaky, tender salmon that pulls apart at the touch of a fork. Thin lemon rounds roasted alongside the fillets caramelize slightly and look beautiful on the plate, making this just as dinner-party-worthy as it is easy enough for a Tuesday night.
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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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