Easy Lemon Salmon with Dill

Lemon salmon with dill is ready in less than 30 minutes, it is healthy, tasty and so ridiculously easy to prepare. Perfect for dinners or guests!

I like salmon in a few different ways, but it’s my son’s favorite way to eat salmon, so it’s the way I use it most of the time. It’s also compatible with Whole30 and that’s a bonus.

Ben also loves salmon with a walnut crust, but because of the kids’ allergies, we never eat it (hint at all the tears – it’s my favorite too). Another one of my favorites is my baked salmon with maple mustard glaze – irresistible!

Lemon salmon is the perfect recipe for a light romantic dinner, if you don’t mind breathing fish. Baked salmon with lemon and healthy dill so you have more room for decadent chocolate desserts like a flour-free chocolate cake and a glass (or two) of wine.

Combine it with a light Caesar salad with homemade Caesar croutons, quick sautéed sugar peas and a ridiculously light chocolate tart – dinner is over! Alternatively, if you’re more into pasta, try my favorite “pink pasta,” with a fresh tomato cream sauce and angel hair pasta.

About this recipe

One of the reasons I like to make this recipe is because I always have dried dill and fresh lemons on hand. I know that if I buy salmon from the store, I’m good to go with the rest of the ingredients.

Is it possible to use fresh dill? Definitely. It’s delicious! But dried dill is also delicious and it’s really easy so this is the way I usually go, especially in the cold winter months.

I will do a quick review of the recipe here with tips and more information. If you prefer, you can find the recipe recipe card at the bottom of the post with full instructions and nutritional information.

what do you need

• Fresh salmon: You can easily double or even triple this recipe, depending on how many people you serve and how much salmon you like per serving. A serving can range from 3 ounces. Up to 8 ounces. If you serve a lot of toppings, go with the smaller amount.
• dill: Use fresh or dried. If using fresh dill, use a little more. If you really like Dill, come on, add a lot more!
• lemon: Roast a thick slice of lemon on each salmon fillet. Do not discard this lemon after baking the salmon! Squeeze the juice on top of the fillet.
• salt and pepper: Season the salmon to your liking.

How to make this recipe

1. Rinse the salmon in cold water and dry with absorbent paper. Place on a baking sheet – I like to line it with parchment paper for easy cleaning and to prevent the salmon from sticking.

1. If desired, cut salmon into fillets. Easier to serve if the fillets are cut before grilling.
2. Sprinkle with salt and pepper and then a good coating of dill. We like a lot of dill but you can use as many, or as many as you want. Finally bring up lemon slices.

1. Bake at 400 degrees Fahrenheit – you know it’s done when it peels, or you can check the internal temperature with a thermometer (mine Thermapen Is a right hand in the kitchen). I like to cook salmon to an internal temperature of 140-145 degrees Celsius.

1. Enjoy immediately (squeeze the lemon on it before digging!).

Common questions

What will you like about this recipe

• You can increase it to feed as many people as you need. The recipe is easy doubled or tripled.
• it’s so easy! Preparation takes only about five minutes and less than 20 minutes to bake.
• there is only Some simple ingredients: Salmon, lemon, dill, salt and pepper. While you’re at it, make a light yogurt tzatziki sauce that includes a lot of those ingredients and tastes great with this salmon.
• Salmon is Great leftovers – Try it in flakes on top of a salad!
• You can make it no Dinner pan pan. I often toss some asparagus on the pan in the last ten minutes of baking for a light meal.
• it could be grill If you prefer not to turn on your oven.

Tips for storage and reheating

Salmon leftovers can be kept in the fridge for Up to 4 days. Reheat in the microwave at 30-second intervals or until heated. Even good salmon is cold.

Remnants of love

Salmon leftovers can be chopped and added to a salad. Try it on a Mediterranean green bean salad or replace the shrimp with a shrimp salad with mango and avocado. Keep it classic with a simple arugula salad.

More salmon recipes

If you are a novice in salmon cooking, do not panic. These recipes are pretty immune to stupidity and are really delicious. Try some and I think you will agree!

did you do that? Be sure to leave a review below and tag me on @ rachelcooksblog Facebook, Instagram, Or Pinterest!

Preparation time: 5 subtlety

Cooking time: 18 subtlety

Total time: 23 subtlety

3 Dishes

Cooking modePrevent your screen from darkening

Lemon salmon with dill is ready in less than 30 minutes, it is healthy, tasty and so ridiculously easy to prepare.

Instructions

• Preheat oven to 425 degrees Celsius. Line a pan or baking pan with baking paper for easy cleaning or lightly spray with cooking spray.

• Rinse the salmon in cold water and dry with absorbent paper. If desired, cut salmon into fillets.

• Sprinkle evenly with dill, salt and pepper. Place lemon slices on top of the salmon.

• Bake for 18 minutes or until the internal temperature reaches 145 degrees Celsius. (Insert thermometer for immediate reading into the thickest part of the salmon). It should peel off easily.

• Enjoy immediately. Squeeze the roasted lemon slices over it, if desired.

• If served on a salad, add salmon flakes with a fork and add to the salad.

Remarks

• The recipe is easily doubled or tripled.
• The cooking time varies depending on the thickness of the fillet, and whether the fillet is roasted whole or cut into portions the size of the dish before grilling.
• Some people prefer salmon served in a rare medium, which is 120 degrees Fahrenheit.

Nutritional information

dose: 3courage, Calories: 167JNF, Carbohydrates: 2P, protein: 23P, Oil: 7P, Saturated fat: 1P, Polyunsaturated fat: 3P, Unsaturated fat: 2P, Cholesterol: 62Mg, sodium: 147Mg, potassium: 586Mg, fiber: 1P, Sugar: 1P, vitamin: 59IU, Vitamin C: 10Mg, calcium: 21Mg, iron: 1Mg

This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.