Lemon-Dill Baked Salmon
Salmon fillets are baked in a buttery lemon-dill sauce, with garlic powder, sea salt, and black pepper adding gentle seasoning. The bright citrus and herbal flavor complement the rich fish, making this a quick, light choice for a weeknight dinner or an easy meal for guests.
- Prep10 mins
- Cook25 mins
- Serves4
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Lemon-Dill Baked Salmon, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 50 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 9 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 54 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 40
- Heart Health
- 56
- Metabolic
- 10
- Digestive
- 20
- Inflammatory
- 48
- Performance
- 31
- General Wellness
- 1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- 2
Place the salmon in the baking dish.
- 3
Mix the butter and lemon juice in a small bowl, then drizzle the mixture over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- 4
Bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.
- 5
Serve.
- Calories 273.93 kcal Moderate 14%
- Protein 25.45 g Good Source 51%
- Carbohydrate 1.18 g 0%
- Total Fat 17.63 g High 23%
- Saturated Fat 9.08 g High 45%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 92.58 mg High 31%
- Sodium 96.47 mg Low Source 4%
- Dietary Fiber 0.07 g Low Source 0%
- Total Sugars 0.28 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 12.47 mg Low Source 1%
- Iron 0.5 mg Low Source 3%
- Potassium 437.87 mg Low Source 9%
- Vitamin A 16.74 mcg Low Source 2%
- Vitamin C 0.03 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Milk 🥛
- Garlic 🧄
About This Recipe
Lemon Dill Baked Salmon is made with 7 ingredients and serves 4. It takes about 35 mins and is rated easy. Key ingredients include Black Pepper, Butter, Dried Dill, and Garlic Powder. Each serving provides about 273.93 kcal, and is a good source of protein.
Recipe Questions
- What is Lemon-Dill Baked Salmon made of?
- The main ingredients are Black Pepper, Butter, Dried Dill, Garlic Powder, Lemon Juice. The full list of 7 is above.
- How long does it take to make Lemon-Dill Baked Salmon?
- About 35 mins in total: 10 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 273.93 kcal. The full nutrition breakdown is above.
- Is Lemon-Dill Baked Salmon easy to make?
- This recipe is rated easy, with 7 ingredients and 5 steps.
- Is Lemon-Dill Baked Salmon healthy?
- Lemon-Dill Baked Salmon has an easyChef Pro health score of 40/100. Per serving, it provides 273.93 calories and 25.45 g of protein, or 51% of the Daily Value. Worth noting per serving: saturated fat at 9.08 g (45% of the Daily Value). It contains Citrus, Fish, Milk and Garlic, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
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