Baked Salmon with Lemon, Garlic, and Dill

Keywords: prevent diabetes, prevent cardiovascular disease, anti-inflammatory, gluten-free, dairy-free, nut-free, peanut-free, oven, healthy

Serves: 4

Prep Time: 20 minutes

Total Time: 35 minutes

Equipment: cutting board, chopping knife, lemon juicer, baking sheet, parchment paper, aluminum foil


  • 2 8-ounce salmon filets
  • 1 tablespoon olive oil
  • 1 small lemon, juiced
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 2 cloves of garlic, finely chopped
  • Bunch of fresh dill, to taste, finely chopped


  1. Preheat the oven to 400°F.
  2. Prepare the salmon by drizzling olive oil and lemon juice.
  3. Sprinkle sea salt and ground pepper on top of the salmon to your liking.
  4. Finely chop the garlic cloves and fresh dill and add them on top of the salmon.
  5. Wrap the salmon filets in a first layer of parchment paper and then a second layer of aluminum foil.
  6. Bake the salmon in the oven for 12 to 15 minutes, or until the middle is completely cooked.


  • Serve with a side of veggies or in a salad.
  • Use other herbs if preferred.
  • Pairs well with the Mediterranean mixed salad recipe.


  • Keeps for 3 days refrigerated.
  • Store in a sealed container.
  • Reheat in the oven at 300°F for 15 minutes. Wrap the salmon in layers of parchment paper and aluminum foil to keep the salmon moist.

Nutrition Notes:

  • Salmon is a great source of healthy fats from omega-3 fatty acids. Omega-3 is anti-inflammatory and supports heart and brain health.

Savings Tip:

  • Buying frozen salmon can help save money. Buying frozen salmon in bulk can further help you save. Frozen salmon can stay in the freezer for 9 to 12 months.

Nutrition Facts:

Total Servings: 4
Serving Size: 1 8-ounce salmon filet

Amount Per Serving % Daily Value
Calories: 277 calories14%
Total Fat: 19 g28%
Saturated Fat: 4 g20%
Cholesterol: 60 mg20%
Sodium: 358 mg15%
Total Carbohydrates: 2 g1%
Dietary Fiber: 0.2 g1%
Added Sugar: 0 g0%
Protein: 23 g47%
Vitamin D: 498 IU124%
Calcium: 18 mg2%
Iron: 0.6 mg3%
Potassium: 442 mg13%