Herb-Roasted Salmon with Lemon and Dill
Salmon fillets baked to perfection with aromatic herbs and a bright lemon-dill finish, ideal for a light yet satisfying dinner. This seafood (gluten-free) ready in about 25 minutes pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 ounces each) salmon fillets
- 2 tablespoons olive oil
- 1, sliced into thin rounds lemon
- 2 tablespoons, chopped fresh dill
- 2 cloves, minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Place 4 salmon fillets (6 ounces each) in a single layer on a parchment-lined baking sheet.
- Step 2: Drizzle 2 tablespoons olive oil over salmon and sprinkle with 2 cloves garlic, minced, 2 tablespoons fresh dill, chopped, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3: Arrange 1 lemon, sliced into thin rounds, on top of each fillet.
- Step 4: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork (internal temperature 145°F).
- Step 5: Remove from oven and let rest for 2 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Herb-Roasted Salmon with Lemon and Dill take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Salmon with Lemon and Dill?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Herb-Roasted Salmon with Lemon and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Salmon with Lemon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Salmon with Lemon and Dill gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
