I love salmon. It’s full of healthy fats our bodies and brains need to function properly.
It’s rich in omega-3 fatty acids, which are essential fats that have a slew of health benefits, including helping to control inflammation. Salmon is also a high-quality protein that is high in B vitamins and a variety of other nutrients.
The funny thing is, that as a child, I hated fish. I wouldn’t eat it. No way. No how.
But then, as I got older and understood the health benefits – especially after my celiac disease diagnosis – I came to realize that I needed to incorporate more fish in my diet. It took me awhile to get used to eating fish, but the one fish that I could stomach most was salmon.
Today, I love salmon. I eat it at least once per week. The idea that I wouldn’t touch it long ago makes me chuckle now. Oh how my tastebuds have evolved!
How this Dill Roasted Salmon Recipe Came to Be
A few years ago, my mother-in-law found an herb roasted salmon recipe by Ina Garten and decided to try it for a Friday night dinner (she hosts us for Shabbat dinner on Friday nights). We all loved it so much, so of course, I demanded the recipe.
I’ve since have made this recipe dozens of times. In fact, it’s one of my go-to salmon recipes. I’ve played with the recipe over and over again depending on what herbs I have in the house, and it turns out great each and every time!
What’ll you’ll notice is that the fish cooks up juicy and flavorful. You can taste the salt, fresh herbs and white wine. Yum!
There are so many occasions for making this elegant recipe. Let me share a few ways we enjoy it:
1) I like to make this recipe when I host holiday luncheons. For example, every year I host a Rosh Hashanah luncheon. I make this recipe because it’s easy to get ready in advance, and it bakes up really fast so I can cook it fresh, minutes before the luncheon starts.
2) This dill roasted salmon recipe offers the perfect way to use up excess dill. I make pickles every year and always have leftover dill. Using it atop fish is an excellent way to incorporate this wonderful and fragrant herb beyond the pickle jar.
3) This recipe can also be enjoyed as a fresh and fun summer dinner. It’s fresh, light and truly perfect for a night enjoying the warm breeze while sitting on your patio.
A few more things you should note about this dill roasted salmon recipe:
- It’s Whole30 compliant – it’s baked only with fresh ingredients (just omit white wine for full Whole30 dieters).
- It’s gluten-free – would you expect anything else from me?
- It’s healthy – as I mentioned prior, salmon offers up tons of healthy fats and the herbs add extra nutrients.
- It’s beautiful – the fish is dressed up in fresh, green herbs and looks stunning!
The next time you’re looking for a new way to prepare salmon, I encourage you to try this dill roasted salmon recipe. I promise you, you can’t go wrong! It’s a hit each and every time (oh, and my kids like it). Thumbs up!
Dill Roasted Salmon Recipe
Dill Roasted Salmon
- 1.5-2.5 lbs skinless salmon fillet
- Kosher salt
- Ground black pepper
- 1/4 cup olive oil
- 2 Tbsp. lemon juice freshly squeezed
- 4 chopped scallions white and green parts
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup dry white wine
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a large baking sheet or inside a glass or stainless-steel roasting dish.
- Season fish generously with Kosher salt and pepper.
- Mix together olive oil and lemon juice and then pour it over the salmon.
- Combine scallions, dill, and parsley in a small bowl. Top the fish evenly with the herb mixture.
- Pour the white wine around the fish fillet.
- Allow fish to sit for 15 minutes at room temperature.
- Bake salmon for 10-12 minutes, until almost cooked in the center at the thickest part. Insert a fork in the thickest part to assess doneness.
- Remove from oven when just about done and cover dish tightly with aluminum foil. Allow fish to rest for 10 minutes before cutting into slices and serving.