Illustrative serving image. Asparagus is pictured but is not included in this salmon recipe.
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Salmon fillets baked with olive oil, lemon, garlic, parsley and dill.
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use plain, unbreaded salmon and check any added seasonings or prepared sauces. Thaw frozen fish in the refrigerator before following this method. Fillet thickness affects baking time. The recipe uses oil rather than butter. Asparagus or grains would be separate sides with their own preparation and quantities; replacing fish with tofu requires a different method.
Choosing gluten-free ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
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1Preheat Oven Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
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2Prepare Salmon Pat the salmon fillets dry with paper towels. Place them skin-side down in the prepared dish.
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3Make Herb Mixture In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, chopped parsley and dill, salt, and pepper.
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4Season Salmon Brush the herb mixture evenly over the salmon fillets, coating them well.
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5Bake Bake for approximately 15–20 minutes, checking earlier for thin fillets. Use a food thermometer in the thickest part to confirm 145°F; thickness and starting temperature affect timing.
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6Rest and Serve Remove from oven and let the salmon rest for 3-5 minutes before serving.
Food handling and leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
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