Roasted Dill Salmon (Paleo, Dairy Free)

By February 24, 2021 Dairy Free, Gluten Free, Paleo

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. 

Roasted Dill Salmon over 2 with zucchini noodles

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.

Roasted Dill Salmon with fork

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.

Roasted Dill Salmon raw

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. 

Roasted Dill Salmon on platter

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. 

Roasted Dill Salmon side view

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.

Roasted Dill Salmon over 2 plates

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.

If you would like to have more of these delicious healthy recipes sent to you each week, CLICK TO SIGN UP for my email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.

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
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Roasted Dill Salmon


  • Author: Ingrid DeHart
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • 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

Scale
  • 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

Instructions

  1. 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.
  2. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
  3. 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.
  4. 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.

Notes

If you marinate the salmon for 15 minutes your prep time will be 20 minutes.

  • Category: Main Dish
  • Cuisine: Paleo, Gluten Free, Dairy Free

Keywords: salmon fillet, dinner, easy recipe, main course, healthy recipe

2 Comments

  • Andrea says:

    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.

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