Easy Baked Salmon with Lemon, Tomato & Dill (with Creamy Dill Sauce)
- Fish
- Gluten Free Recipes
- Holidays & Parties
- Low Carb
- Low Fat
- Main Courses
- Quick & Easy
- Rosh Hashanah
- Shabbat
- Shavuot
- Sukkot
- Vegetarian
Looking for an easy salmon recipe that’s fresh, flavorful, and elegant enough for entertaining? This Baked Salmon with Lemon, Tomato, and Dill is a foolproof dish that works for both weeknight dinners and holiday gatherings. Juicy salmon is layered with alternating slices of lemon and tomato, then baked until tender and flaky. A sprinkle of fresh dill adds brightness, while a simple creamy dill sauce takes it to the next level.
The best part? You can make this recipe with one whole salmon fillet for a stunning centerpiece or with individual salmon fillets for quick meal prep or portion-friendly serving. With just a handful of fresh ingredients and minimal prep time, this oven-baked salmon is light, healthy, and bursting with flavor.
Ingredients for Baked Salmon with Tomato, Lemon and Dill
2 lb salmon fillet or 4–6 individual salmon fillets
2–3 tomatoes, thinly sliced
2 lemons, thinly sliced
3 tbsp fresh dill, chopped (plus more for serving)
Salt & black pepper to taste
Creamy Dill Sauce for Salmon
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons chopped dill
Pinch of salt & pepper
Directions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place whole salmon or individual fillets on the sheet. Season lightly with salt & pepper.
3. Layer tomato and lemon slices on top of salmon, alternating them for a pretty pattern.
4. Sprinkle with fresh dill.
5. Bake until salmon flakes easily with a fork. (About 18–22 minutes for a whole fillet, or 12–15 minutes for individual pieces, depending on thickness).
6. While salmon bakes, whisk together mayo, lemon juice, dill, and seasoning to make the dill sauce.
7. Serve with extra dill on top and dill sauce on the side.
Works beautifully as a family-style main dish with a whole fillet, or for meal prep/dinner plates using individual fillets.
