Lemon Dill Salmon

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Lemon Dill Salmon is the answer to your weeknight dinner dilemma. A large filet can be cut into serving-size portions and this quick topping adds all of the bright, seasonal flavors you love. It’s a simple preparation that’s naturally Whole30 compatible, and it pairs well with whatever roasted vegetables or fresh, green salad you love.

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Lemon Dill Salmon

Lemon Dill Salmon is the answer to your weeknight dinner dilemma. A large filet can be cut into serving-size portions and this quick topping adds all of the bright, seasonal flavors you love. It’s a simple preparation that’s naturally Whole30 compatible, and it pairs well with whatever roasted vegetables or fresh, green salad you love.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
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Ingredients 

  • 1 pound salmon, cut into 4-ounce portions
  • tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 lemon, sliced

Instructions 

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Add the salmon filets, skin side down, to the baking sheet. Meanwhile, in a small bowl, mix together olive oil, garlic, dill, salt and pepper.
  • Spoon evenly onto salmon filets and spread out with the back of the spoon. Add a lemon slice to the top of each portion.
  • Place on the middle rack of a preheated oven and bake for 14 to 16 minutes, until salmon reaches an internal temperature of 145 degrees F. Serve with sides of your choice.
  • Note: Use the back of a fork to press down on the lemon slices after baking to release the warm citrus onto the fish for extra bright flavor.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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