Lemon Dill Baked Salmon
Simple baked salmon with fresh dill, lemon slices, and garlic. Healthy, elegant, and effortless.
Simple baked salmon with fresh dill, lemon slices, and garlic. Healthy, elegant, and effortless.
Per serving · Adjust servings below to scale ingredients
Rate this recipe
Be the first to rate this recipe
Place salmon on a lined baking sheet.
Drizzle with olive oil, season with garlic, salt, pepper.
Top with lemon slices and fresh dill.
Bake at 200°C for 12-15 min until just flaky.
Serve with steamed potatoes and a green salad.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Fish is an exceptionally lean protein source rich in omega-3 fatty acids, which play a role in reducing exercise-induced inflammation and supporting recovery. It digests quickly, making it an excellent choice around workouts. Each serving of Lemon Dill Baked Salmon delivers 36g of protein at 360 calories — that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 40% of total calories in this dish. With only 2g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 24g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Lemon Dill Baked Salmon is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 360 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Lemon Dill Baked Salmon also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Fish is best cooked fresh. You can prep the marinade or sauce 1-2 days ahead. Cooking takes under 15 minutes, so day-of prep is the practical choice.
Yes — any firm-fleshed fish works. For flaky white fish recipes, try cod, halibut, or mahi-mahi. For salmon recipes, try arctic char or steelhead trout.
Use a meat thermometer for proteins: chicken 74°C (165°F), beef medium 60°C (140°F). For baked dishes, look for golden brown on top and bubbling around the edges.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
