ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Salmon with Lemon and Dill

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-On time 15 mins
Total time 30 mins
Yield Makes 4 servings
Easy side: Cook 2 (8.8-oz.) pouches ready-to-serve basmati rice according to package directions. Stir in 1 cup frozen sweet peas, thawed; 1/4 cup chopped fresh parsley; 1 Tbsp. chopped fresh mint; and salt and pepper to taste.


  • 4 (6-oz.) salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 fresh dill sprigs
  • 4 lemon slices, halved

How to Make It

  1. Preheat oven to 425º. Place salmon fillets on a lightly greased rack on an aluminum foil-lined jelly-roll pan; sprinkle with salt and pepper. Place 2 dill sprigs and 2 lemon halves on each fillet.

  2. Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.