Baked Salmon with Lemon Infused Olive Oil and Fresh Dill

Flaky salmon, fresh dill, sliced lemon, and a light garlic finish come together in a bright, simple bake that tastes clean and lively from the first bite. Garden Infuzions Lemon Infused Olive Oil layers real citrus zest into the fish as it roasts, bringing a sunny lift that works beautifully for a weeknight dinner or a relaxed dinner party.

Garden Infuzions

Baked Salmon with Lemon Infused Olive Oil and Fresh Dill

Tender salmon bakes with bright lemon-infused olive oil, fresh dill, and a simple garlic finish for a light, flavorful dinner that feels fresh and easy.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds salmon fillet skin on or off
• 2 tablespoons Lemon Infused Olive Oil
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic minced
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lemon thinly sliced
• 1 tablespoon unsalted butter melted

Equipment

• 1 Sheet Pan large enough to hold the salmon in a single layer
• 1 Pastry brush for coating the fish evenly
• 1 Small bowl for mixing the oil and herbs
• 1 sheet Parchment paper for easy cleanup
• 1 set Measuring spoons for accurate seasoning

Method

 

Instructions

1. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly oil it.
2. Place the salmon on the prepared pan and tuck the lemon slices around the fish.
3. In a small bowl, stir together the Lemon Infused Olive Oil, extra-virgin olive oil, lemon juice, lemon zest, garlic, dill, salt, and black pepper.
4. Brush the mixture evenly over the salmon, making sure the top is well coated.
5. Drizzle the melted butter over the fish if you want a richer finish.
6. Bake for 14 to 18 minutes, until the salmon flakes easily with a fork and looks opaque around the edges.
7. Rest the salmon for 2 minutes, then spoon any pan juices over the top before serving.

Notes

Use a center-cut salmon fillet if possible for even baking. The lemon-infused oil does most of the flavor work, so keep the seasoning simple and let the citrus and dill stay bright.

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Recipe Tips

• Pat the salmon dry before adding the oil so the top browns a little better in the oven.
• Use a thermometer if you like precision; pull the salmon when it flakes easily and still looks moist in the center.
• Save a little fresh dill for the end so the herb stays vivid and fragrant.

Serving Suggestions

• Serve with roasted potatoes and a crisp green salad.
• Pair it with rice, couscous, or crusty bread to catch every bit of the lemony pan juices.
• Add asparagus, green beans, or simple roasted carrots for an easy full plate.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently so the salmon stays tender instead of drying out.
• Enjoy leftovers chilled over salad greens if you want a fast lunch.

Variations

• Swap dill for parsley or chives if that is what you have on hand.
• Add thin lemon slices under the salmon for extra citrus aroma.
• Finish with a pinch of crushed red pepper for a little heat.

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