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–+ servings
250ml Lemon Infused Olive Oil – zesty flavor infusion
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
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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