Seafood · ALWAYS FREE
Lemon dill baked salmon
Flaky salmon with fresh dill and a bright squeeze of lemon.
QuickSheet pan
Ingredients
Let’s make it
- Heat oven to 400°F (200°C). Line a baking dish with parchment.
- Pat salmon dry and place skin-side down if the skin is present. Mix oil, lemon juice, garlic, salt, and pepper; brush over fish.
- Arrange lemon slices on top. Bake for 12–18 minutes, depending on thickness, until the center reaches 145°F (63°C).
- Sprinkle with dill and serve immediately. Serve with the cherry tomatoes and greens as pictured.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw Atlantic farmed salmon alone: 680 g × 20.42 g protein per 100 g ÷ 4 portions = at least 34.7 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
- Paleo: Reviewed ingredients are meat or fish, vegetables, herbs, spices, and olive oil. No grains, legumes, dairy, refined sugar, syrups, or unverified sauce. Use olives packed only in water/salt where listed. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
