Herb-Roasted Salmon with Lemon Zest

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared salmon fillets with fresh dill and lemon, finished with a bright citrus glaze. This Mediterranean-inspired Whole30 recipe (gluten-free, dairy-free), ready in about 27 minutes, pairs salmon fillets, avocado 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
2 tbsp avocado oil
1 lemon
2 tbsp finely chopped fresh dill
2 cloves minced garlic
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat salmon fillets dry with paper towels and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4 minutes until golden brown, then flip and cook 2 minutes more.
Step 3: Transfer skillet to a preheated 400°F oven and roast for 6-7 minutes until salmon is opaque in the center. Remove from oven and immediately top with 2 minced garlic cloves, 2 tbsp chopped dill, and 1 tbsp lemon zest, then drizzle with remaining 1 tbsp avocado oil.