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Paleo Lemon Dill Baked Salmon Recipe
This paleo lemon dill baked salmon recipe is perfect for summer. Light, refreshing, and fast to prepare, this recipe can also be made on the grill.
How to Grill Salmon
If you’ve never given it a whirl, grilling fish is easy. It’s my go-to maneuverer anytime it’s really hot out and I don’t want to turn on the oven.
First, make sure your grill is clean. You don’t want your fish to be peppered with remnants of your last cookout.
Next, lightly oil the grates. Sticky fish can quickly create dinner disasters.
On a medium heat, start grilling the fish. If you’re interested in the no-turn method, start with the skin side down, or, if your fish does not have skin, use a well-oiled piece of aluminum foil with numerous holes poked in it as a buffer between the grill and the fish.
You’ll need about 10-15 minutes for a one-inch fillet, and an additional 10 minutes per inch beyond that.
Alternatively, you can flip the salmon halfway through cooking. Roughly 6-8 minutes per side should work.
The salmon is done when the fish flakes easily with a fork.
What to Serve With
While you could eat this with asparagus or cauliflower rice, I like salmon with a nice salad. Try this Spinach Sauté or Kale and Blueberry Salad. They’re perfect side dishes for your paleo diet.
If you like this paleo lemon dill salmon recipe, you should definitely check out my paleo rosemary salmon!
- 2 lemons (60 ml), sliced thinly
- 2 filets of salmon, fresh or frozen (340 g)
- 2 Tablespoons of olive oil (30 ml)
- salt and freshly ground black pepper
- fresh dill, to garnish
- Preheat the oven to 350°F (180°C).
- Lay half the lemons in a single layer in an oven-safe dish. Add the salmon on top. Cover with the rest of the lemons. Drizzle with olive oil.
- Bake in the oven for 20 minutes.
- Season with salt and pepper, then garnish with fresh dill
All nutritional data are estimated and based on per serving amounts.
- Calories: 571
- Sugar: 2 g
- Fat: 44 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 42 g