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The foolproof way to cook salmon — bake it, drizzle lemon dill sauce on top, and you'll get moist, flaky fish every single time. High protein dinner, zero stress.
Preheat your oven to 400°F (200°C) so it reaches temperature while you prep the ingredients.
Line a baking sheet with foil and lightly brush it with 1 tbsp olive oil for easy salmon removal and to prevent sticking.
Pat the salmon fillets dry, then arrange them skin-side down. Season them evenly with salt and black pepper, pressing gently to allow seasoning to adhere.
In a bowl, whisk together the juice of 1 lemon, Dijon mustard, honey, remaining 1 tbsp olive oil, minced garlic, and chopped fresh dill and parsley. This creates your lemon dill sauce.
Spoon half of the sauce over the salmon fillets and reserve the rest for serving after baking.
Bake the salmon for 14–18 minutes, depending on thickness. Check for doneness: salmon should flake with a fork but still look moist; avoid overbaking.
Remove the salmon from the oven, rest for 2 minutes, then drizzle remaining lemon dill sauce over the fillets just before serving for best flavor and texture.
