Walnut 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 involved. 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, letting everything soak in before the oven does its thing. The result is salmon that's tender, flaky, and layered with flavor from edge to edge. Tree nut allergies can make restaurant fish dishes a gamble — toasted nuts have a way of showing up as garnishes or hidden in sauces — but this recipe keeps things clean and straightforward with no such surprises. Every ingredient is exactly what it sounds like, so you can cook and eat with total confidence. Finished with thin lemon rounds and a few sprigs of fresh dill, it's as beautiful on the plate as it is satisfying to eat.
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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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