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Lemon Dill Baked Salmon – Light Recipes for Dinner

Alright, picture this: you just walked through the door after a long day, and the last thing you want is to slave over a hot stove. That’s exactly why I fell head-over-heels for this Lemon Dill Baked Salmon. It’s bright, fresh, and the kind of dish that makes your kitchen smell like a cozy, sunny afternoon. Plus, the salmon flakes apart so tenderly, it practically melts in your mouth! I can’t wait for you to try this—it’s light, healthy, and ready in a flash, making dinner feel like a breeze and a treat all at once.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

4 salmon fillets (6 ounces each), skin on or off
2 tablespoons olive oil
1 lemon, thinly sliced
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 teaspoon lemon zest (optional for extra zing)

How I Make It

Step 1:

First things first, preheat your oven to 400°F. Pat the salmon fillets dry with paper towels to ensure they get a nice, crispy edge but stay juicy inside.

Step 2:

Drizzle the fillets with olive oil and rub it all over, making sure every inch is coated. Season generously with salt, pepper, and minced garlic for that incredible savory kick.

Step 3:

Lay the salmon on a parchment-lined baking sheet or in a baking dish. Arrange the thin lemon slices on top of each fillet, and sprinkle the fresh dill evenly. If you’re in the mood for it, zest a little lemon over the whole thing for an extra pop of brightness.

Step 4:

Bake the salmon for about 12-15 minutes, depending on thickness. You want the salmon to flake easily with a fork but still have that delicate moisture inside. Overcooked salmon turns dry, so start checking around minute 12.

Step 5:

Once done, remove from the oven and let the salmon rest for a few minutes. This helps the juices redistribute and keeps the texture silky.

Step 6:

Serve the salmon with a wedge of fresh lemon on the side for squeezing and maybe a sprinkle of extra dill to keep things fresh and vibrant.

Variations & Tips

Swap out dill for fresh parsley or tarragon for a different herby twist.
If you like a little spice, add a pinch of red pepper flakes before baking.
Try adding a splash of white wine or a dollop of Dijon mustard under the lemon slices for more depth.
Use this method for other fish like cod or halibut if salmon isn’t your thing.
Make sure your fillets are evenly sized for uniform cooking.

How I Like to Serve It

This salmon pairs beautifully with a crisp green salad tossed in a light vinaigrette or a side of roasted asparagus. Come spring or summer, I love serving it with chilled quinoa salad loaded with cucumber and cherry tomatoes. It’s perfect for a quick weeknight dinner or even a small dinner party where you want to impress without fuss.

Notes

Store leftover salmon in an airtight container in the fridge for up to 2 days.
To reheat, warm gently in a low oven (about 275°F) wrapped in foil to avoid drying out.

Closing: This Lemon Dill Baked Salmon is one of those go-to meals that feels both light and indulgent, and it never fails to brighten up my dinner table.