AIP Friendly Lemon Ginger Baked Salmon with Dill
Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more special than the effort it takes. Skin-on fillets get spooned with a punchy marinade of fresh lemon juice, lemon zest, minced garlic, chopped dill, and a touch of ground ginger — then roasted at 400°F until perfectly flaky and opaque. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and salmon is one of those genuinely exciting proteins that fits beautifully within those boundaries. Every ingredient here — from the olive oil to the sea salt to the fresh herbs — is clean and compliant, so there's no need to second-guess the label on a spice blend or a bottled sauce. The lemon does double duty, brightening the fish while the dill adds that fresh, almost grassy note that makes the whole dish feel light and vibrant. It comes together in one baking dish with minimal cleanup, and the optional garnish of lemon slices and dill sprigs makes it look genuinely restaurant-worthy. With four servings from a single pan, it's an easy choice for a family dinner or a week of satisfying lunches.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 2 tbsp fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For serving
- 1 lemon, thinly sliced, for serving (optional)
- 2 tbsp fresh dill sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of olive oil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, sea salt, and ground ginger until combined.
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