Looking for a healthy, delicious protein source to go with your dinner? Well this is a great option! Refreshing with loads of zesty ingredients, this salmon is such a light and bright addition to a meal. The flavours of lemon and dill work so well together, and bring moisture to succulence to the salmon whilst baking. It is by far one of my favourite ways to cook and eat salmon, and it’s certainly going to be amongst my weekly regular dinners, considering how easy it is!
I wanted to note that you can substitute the olive oil for an equal amount of dairy free butter. Ensure that the butter is melted, as this will make it more effortless to mix with the other seasoning ingredients. Also, having the butter melted means that it is easier to apply to the salmon, and will coat it far better. You can get inspiration for this buttery version by checking out my parsley butter breadsticks. Here, I explain in more detail how to get a really good butter sauce which is easy to apply. I do highly recommend using the olive oil though, since the butter can be tasted quite noticeably. I prefer the emphasis to be on the lemon flavour and the dill, brightening up the salmon.
Additional flavours for your lemon and dill baked salmon:
- Parsley
- Coriander
- Dijon mustard
- Dairy free butter in substitution for the olive oil
- Rosemary
- Garlic infused olive oil
- Maple mustard glaze
- Dairy free parmesan crusted
- Pistachio crusted (if pistachios are not one of your IBS triggers)
- Gluten free teriyaki or soy sauce marinated
When I first pour my lemon and dill mix onto my salmon, I use my hands to move around and toss the salmon in the mix. This way, I ensure that all the surfaces are covered in the lovely flavouring, and there will be lemon and herb flavour in every bite! Once my salmon is cooked and I’ve removed it from the oven, I use a spoon to collect up the leftover lemon and dill sauce, and pour it back over the top of the salmon fillets. This just boosts the flavour of the salmons and just helps to reduce wasting the sauce. Additionally, as the salmons cool slightly, they will absorb it more and help to add moisture to the fillets.
Check if the salmon is fully baked by cutting into the largest fillet and looking inside to check the colour. If the colour matches the exterior of the baked salmon, then give it a little taste. If it tastes cooked, remove the salmon from the oven. I ensure that I don’t overbake the salmon by keeping a very close eye on it as it comes to the end of the baking process. It is important that you do not overcook your salmon or else it will become dry and brittle. Usually, I serve my salmon with two thin lemon slices and some fresh dill, to add some colour, brightness and extra freshness!
Ingredients: (serves 4)
- 4 medium salmon fillets
- 4 tbsp olive oil
- 1/4 cup lemon juice (I recommend freshly squeezed)
- Zest of 1 lemon
- Handful freshly chopped dill
- Salt
- Pepper
Method:
Step 1: first, line a baking sheet with foil, and preheat your oven to 180°.
Step 2: next, stir together the olive oil, your freshly chopped dill, lemon juice, lemon zest, salt and pepper.
Step 3: then, place your salmon fillets onto the baking tray (skin side down) and fold up the edges of the foil to create a salmon boat.
Step 4: finally, pour over your lemon and dill mixture and ensure the salmon is evenly coated.
Step 5: cook in the oven for 30-35 mins (check that the salmon has been fully cooked through, it may need a little longer depending on your oven).
The salmon is best served fresh out the oven with some thin lemon slices and freshly chopped dill. It will keep for up to 2 days in the fridge. Store in an airtight container.
Send over your lemon and dill baked salmon photos to my Instagram TheLazyLowFODMAP. DM me your images or tag me in them so that I see them!
