Seed Oil 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. Extra-virgin olive oil does all the heavy lifting here, keeping the fish moist and rich without a drop of canola, vegetable, or any other industrially processed seed oil in sight — a detail that matters more than most labels let on. The marinade is a simple whisked blend of lemon juice, lemon zest, fresh garlic, chopped dill, and a touch of turmeric, which gives the fillets a gorgeous golden hue and a warmly aromatic depth. Letting the salmon rest in that marinade for fifteen minutes before it hits the oven makes a real difference, allowing those flavors to sink into the flesh rather than just sitting on the surface. At 400°F, the fish bakes up perfectly flaky and opaque, with caramelized edges and a fragrant, citrusy crust that makes the whole kitchen smell incredible. Finished with fresh dill sprigs and thin lemon rounds, it's clean, vibrant food that proves eating well doesn't require compromise or complicated substitutions.
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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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