In this simple recipe fresh salmon is roasted in the oven with a tangy, lemon, dill, turmeric sauce that is so good you’ll want to sip it from a spoon. It’s paleo, gluten free, dairy free and will become one of your weeknight favorites.
At the end of a busy day I want a dinner that is easy to make and delicious. This salmon is one of my favorite recipes with simple ingredients that come together quickly – in just about 20 minutes!
The sauce is a mixture of Japanese and Persian tastes. It has fresh flavors of lemon, maple syrup, tamari (soy sauce), garlic, and dill. The addition of turmeric, commonly used in Persian food, makes it a little exotic.
I like to serve this salmon with my 5 Minute Zucchini Noodles with Garlic. I season the noodles with dill instead of basil. Cauliflower Rice is also good.
Be sure to drizzle plenty of the pan juices over the salmon and noodles.
How To Make Roasted Dill Salmon
Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn). If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the salmon and put it on the larger baking sheet.
Place the salmon on the baking sheet and season well with salt and pepper.
Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, let the salmon marinate directly on the baking sheet, flesh-side down for 15 minutes.
While the salmon is marinating make the zucchini noodles.
Turn the salmon over and roast skin-side down until cooked through, 9 to 12 minutes.
While the salmon is cooking saute your zucchini noodles until al dente.
Remove the salmon from the oven when it has an opaque pinkish white color on the outside and translucent pink on the inside. It should still look a little bit rare. It will continue to cook once removed from the oven.
Serve with the pan juices drizzled over the salmon and extra lemon and dill.
Health Benefits of Roasted Dill Salmon
Salmon is a super food full of Omega 3 fatty acids that feed your brain and help reduce inflammation. It’s a healthy source of protein. One four ounce serving has 26 grams of protein. The fat and protein in salmon fills you up, helps curb cravings and keeps you satisfied.
Lemon Juice stimulates digestion. Ayurvedic medicine says the sour lemon taste helps jump-start the digestive system, allowing you to digest food more easily and prevent the buildup of toxins.
Turmeric boosts your immune system, reduces inflammation and promotes brain health.
Dill is packed with micronutrients that provide health benefits. It’s full of Vitamin A and C that helps you to maintain healthy vision, skin, and immunity.
Now you’re ready for an easy, healthy and delicious dinner that you’ll want to make again and again!
You’ll love this dish because it’s:
- Super healthy
- Satisfying
- High protein
- Lots of good fats
- Incredibly delicious
- Fast and easy
This roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” by Naz Deravian.
Until next time, have a fantastic day and enjoy the recipe. Eating lots of nutrient dense food will fill your body with energy and happiness. Please leave a comment below. I always love hearing about your journey and your thoughts and feedback on making your own delicious food at home.
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If you like this recipe try these other easy salmon recipes:
Sheet Pan Miso Maple Salmon with String Beans
Paleo Blackened Salmon
Balancing Garlic and Herb Crusted Salmon
Here are a few recipes to use up the rest of that bunch of dill:
Creamy Broccoli Dill Soup
French Style Potato Salad with Corn
Quick and Easy Paleo Salmon Cakes
Print
Roasted Dill Salmon
- Total Time: 17 minutes
- Yield: 3 servings 1x
Description
In this simple recipe, fresh salmon is roasted in the oven with a tangy, lemon, dill, turmeric sauce that is so good it will become one of your favorite weeknight meals.
Ingredients
- 1 pound, center-cut salmon fillet, skin off
- Celtic sea salt
- Black pepper
- 1/4 cup fresh lemon or lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons gluten free tamari or soy sauce
- 2 tablespoons organic maple syrup
- 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
- 1 large garlic clove, crushed
- 1/4 teaspoon ground turmeric (optional)
Instructions
- Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the salmon and put it on the larger baking sheet.
- Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
- Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes, (marinating is optional but not necessary)
- Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime and drizzle the pan juices over the salmon.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free
I’ve made this twice this week! It’s so so good and simple. This will definitely become a weekly staple and a great dish to impress.
Thanks Andrea, nice to hear from you. I’m thrilled you love this recipe as much as I do. Happy Cooking!