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