Wheat 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 — no complicated steps, no specialty products needed. Every single ingredient here is naturally free of wheat, so there's no need to scrutinize labels or swap anything out; the dish just works as written. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished plate look almost too pretty to eat. Letting the salmon rest in the marinade for 15 minutes before it hits the oven is a small step that makes a big difference, coaxing the garlic and dill deep into the flesh. Roasted lemon rounds caramelize gently around the fillets, and a few fresh dill sprigs on top make the whole thing look like it came out of a restaurant kitchen. Serve it straight from the oven while it's still flaky and tender — this one 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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