Dill and Lemon Baked Salmon (Printable Version)

Vibrant salmon fillets baked with fresh dill and zesty lemon for a light, flavorful main dish ready in under 30 minutes.

# What You Need:

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred

02 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)

03 - 1 large lemon, zested and juiced

04 - 2 tablespoons olive oil

05 - 2 garlic cloves, minced

06 - 1 teaspoon sea salt

07 - 1/2 teaspoon freshly ground black pepper

08 - Lemon slices

09 - Extra chopped dill

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.

03 - In a small bowl, combine the dill, lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper.

04 - Spoon or brush the dill-lemon mixture evenly over the top of each salmon fillet.

05 - Arrange a few lemon slices on top of the fillets if desired.

06 - Bake for 15–18 minutes, or until the salmon is just opaque and flakes easily with a fork (internal temperature should reach 145°F).

07 - Remove from the oven, garnish with extra dill, and serve immediately.

01 -

The dill and lemon combination wakes up the natural richness of salmon without overwhelming it
Eighteen minutes in the oven means you can focus on your guests instead of the stove
This recipe works with virtually any side dish you pull together last minute

02 -

Dry the salmon thoroughly before adding the marinade or the herbs will slide right off in the oven
Let the fish rest for two minutes after baking so the juices redistribute evenly through each fillet

03 -

Room temperature salmon cooks more evenly than cold from the fridge, let it sit out for 15 minutes before baking
Leftovers make incredible salmon salad for lunch the next day, flaked with a touch of mayo