Baked Salmon with Dill & Lemon Zest

Prep Time: 10

Cook Time: 12-15

Servings: 4

::: Ingredients

1½–2 pounds wild-caught salmon fillet, skin on or off

2 tablespoons extra-virgin olive oil

Zest of 1 lemon (avoid the white pith)

2 tablespoons fresh dill, finely chopped

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper (optional, omit if sensitive)

Optional additions (gentle):

Thinly sliced lemon rounds for aroma only (remove before serving if sensitive)

::: Instructions

• Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

• Place the salmon on the prepared sheet, skin side down if applicable.

• Drizzle olive oil evenly over the salmon and gently rub to coat.

• Sprinkle with lemon zest, dill, sea salt, and black pepper if using.

• Bake uncovered for 12–15 minutes, depending on thickness, until the salmon flakes easily and is just cooked through.

• Remove from oven and rest for 2–3 minutes before serving.
  

::: Notes & Variations

n/a