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Baked Salmon Fillet with Lemon and Dill

Baked salmon fillet begs for bold, fresh flavors. Use these simple steps to add lemon, dill and roasted tomatoes to yours. Bake it all up on a sheet pan and it’s ready in less than 30 minutes. 

baked salmon filet on a sheet pan with tomatoes and lemons

This post first appeared on Yellow Bliss Road. 

Does your mouth water just looking at this? I hope so because the flavors are something amazing. If there’s anything I want you to learn from your time with me here, it’s that you don’t need a long list of ingredients to make a recipe wonderful.

Simple things, a little time, a little heat, and ta-dah! Delicious.

If you’ve never cooked salmon before, let me welcome you to a whole new world of easy. This baked salmon fillet is covered with lemon slices, fresh dill, and boasts roasted cherry tomatoes that you can toss on one big sheet pan and bake up. It takes less than a half hour to cook and only a handful of minutes to prep.

I dream of roasted cherry tomatoes at night. They are one of my most favorite things ever. I hope I have them in heaven–they’ll just round out the whole experience.

layer lemons on good quality salmon filets and lay the tomatoes beside the fish

Tips for the best baked salmon fillet with lemon and dill

  • Always get Alaskan salmon fillets if you can. I have to buy all of my fish frozen, so read the label. If it doesn’t say Alaskan, not could it have been caught in a non-sustainable way but the quality comes in to question as does the flavor. Your salmon should be deep pink and between 3/4″ and 1″ thick–not flat and pale.
  • Use fresh dill. It’s cheap–less than $2 for a container of it and the flavor is mild so feel free to use it all up in this recipe. If you have leftovers, store them in a glass of cold water in your fridge until you can use it all up, or freeze it in an ice cube and toss it in to soup.
  • Slice your lemons thinly. If you have time, you can put the fish in a bowl with the lemon juice, salt, and olive oil for 5-7 minutes to help it absorb even more flavor but don’t let it sit longer than that.
  • If you’re pressed for time, assemble the night before, leaving off the lemons and salt, cover with plastic wrap and stick it in the fridge. To bake, uncover, sprinkle on the salt, layer on the lemons and bake as directed–that’s a really fast dinner!

Want more salmon? Try my baked salmon cakes! 

baked salmon filet on a sheet pan with tomatoes and lemons

Baked salmon fillet with lemon, dill and roasted tomatoes

Baked salmon fillet with lemon and dill makes the most of simple ingredients in a really special and healthy meal. 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 357kcal
Author: Rachel Ballard

Ingredients

For the Fish

  • 5 salmon filets thawed if frozen, skin on or off is okay
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 1 lemon thinly sliced

For the tomatoes

  • 2 pints cherry tomatoes washed and cut in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove minced

Instructions

  • Preheat the oven to 400. Line a rimmed baking dish or cookie sheet with parchment paper. 
  • Lay the salmon 1 inch apart on the baking dish and drizzle evenly with the olive oil. 
  • Sprinkle the salt and dill evenly over each piece and layer on two slices of lemon on each piece of fish. 
  • Lay the tomatoes beside the fish and drizzle over the olive oil. Sprinkle with salt, pepper and garlic and toss to coat. 
  • Bake uncovered until the tomatoes burst and release their juices and the fish flakes easily with a fork--about 20 minutes. Serve warm with couscous, green beans or a salad. 

Nutrition

Calories: 357kcal | Carbohydrates: 9g | Protein: 35g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 794mg | Potassium: 1275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 54.8mg | Calcium: 47mg | Iron: 2.8mg

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Recipe Rating




Rachel Ballard

Thursday 17th of January 2019

Love this!