Perfectly Baked Salmon with Lemon and Dill

Ready in 30 minutes or less and packed with heart-healthy nuts, including omega-3 fatty acids, this easy salmon recipe pairs perfectly with a cucumber vinaigrette salad for a tasty meal that’s sure to delight your family and friends. This heart-healthy baked salmon fits right into busy weeknights. Omega-3 salmon heart benefits help cut down on body swelling. They keep blood vessels wide open, too. Pick up wild salmon when you shop. It tastes better and holds more of those good fats. For a flavor variation, replace dill with other fresh herbs of your choice, such as tarragon, basil, or parsley, or substitute 3 tablespoons of chopped pistachio nuts for the dill and shallot. Serves four to six. The baked salmon with lemon and dill recipe comes out fresh every time. It cooks up evenly and is moist.

Ingredients

One 1½ pound salmon filet, skin on, preferably wild-caught

½ cup dry white wine or fish stock

Freshly ground pepper

Pinch of salt (optional)

1 tablespoon olive oil

1 small shallot, finely chopped

2 tablespoons fresh dill, chopped, plus extra for serving

Zest from one lemon (about a tablespoon)

Look for fresh salmon at the store. The skin side keeps it from drying out. This low-sodium baked salmon leaves out extra salt. It helps to monitor blood pressure closely. The easy heart-healthy salmon dinner takes little time to set up. No need for hard work. A cardiovascular-friendly salmon recipe calls for basic items you have on hand. Anti-inflammatory baked salmon gets that from the fish’s own oils. Low-cholesterol salmon dill recipe stays on the light side. Heart-healthy fish recipes like this one build up good eating habits over time.

Preheat oven to 325° F. Season both sides of salmon with salt (if using) and pepper. Place in a baking dish, skin side down, and add wine or stock. Combine olive oil, chopped shallot, dill, and lemon zest into a paste and coat the top of the salmon. Cover baking dish with aluminum foil and bake until the fish flakes (15 to 30 minutes, depending on the thickness of the filet). To avoid overcooking, check the internal temperature of the salmon with a food thermometer after 15 minutes; the fish is done when the thickest part of the filet reaches 135° F. Remove from oven and cover loosely with foil for five minutes. Serve with additional dill sprinkled on top and enjoy!

The foil top traps in steam. That keeps the salmon soft inside. Skin turns a bit crisp on the bottom. Let it sit for those five minutes. Juices run back into the meat. Cut it across the grain. Plate it next to your salad. Lemon zest gives a bright lift to each forkful. Dill brings a cool green bite that cuts the richness. Kids eat it up when you keep it simple. Guests always want the full how-to. Leftovers store well in the fridge. Pull them out cold for lunch the next day. Flake it over greens or into a wrap. It holds up fine.

Salmon makes weeknight meals simple. Bake a full sheet if you like. Toss some veggies in the dish too. They cook at the same time. Use fish stock if wine does not fit your taste. Both add that wet heat without drying. Zest the lemon right over the fish. Use the fine side of the grater. Skip the white pith under the skin. It tastes bitter. Shallot needs a good chop. Make the bits small so they blend in. Pepper comes fresh from the mill. A pinch of salt works if your blood pressure allows. Low oven heat cooks it gently. Thick cuts take the full 30 minutes. Thin spots finish faster. Use that thermometer to end the guesswork. Pull it at 135 degrees. The heat keeps going a bit after. That lands it perfectly.

Try this with other fish if salmon runs out. Cod works in a pinch. But salmon’s fats make it stand out for heart care. Pair it with rice on the side. Or skip carbs for more greens. The cucumber salad cools the spice from dill. Make extra paste if you double the fish. It keeps in the fridge for a day. Spread it on chicken next time. Herbs stay fresh if you wash and dry them first. Lemon juice squeezes out easily. But zest packs the most oil. Oven mitts come in handy. The dish stays hot. Clean up runs quickly with foil. No stuck bits.

Adapted from InspiredTaste.com and thekitchn.com.

FAQs

How do you bake salmon with lemon and dill?

Set the oven to 325°F. Mix the oil with shallot, dill, and lemon zest. Spread it on the fish’s top. Cover with foil. Bake 15 to 30 minutes. Check the thick spot at 135°F.

Is baked salmon good for your heart?

Yes. The omega-3 fats lower swelling in the body. They help keep blood vessels strong. Low salt choice aids blood pressure. Eat it two times each week.

What does putting lemon on salmon do?

It adds a sharp acidic taste. That tones down the fish smell. Zest pulls in natural oils from the skin. It goes well with the dill flavor.

Is dill good on salmon?

Yes. Dill gives a light green taste. It balances the fatty fish. Chop it fine to spread evenly. Add more at the table if you like.