LEMON DILL PARMESAN SALMON

October 26, 2023

Image of Lemon Dill Parmesan Salmon

This Lemon Dill Parmesan Salmon is my new favorite way to prep salmon! For the longest time, I only made my salmon one way: with Cajun seasoning, honey, onion powder, and garlic powder (I’ll have to post the recipe on here someday). No other preparation could compare in terms of flavor… until now! This pan-cooked Lemon Dill Parmesan Salmon is so freaking delicious and easy that I can’t stop making it! It’s just perfect served with roasted parmesan asparagus and pearl couscous.

Did you know? Farmed salmon is typically higher in fat than wild salmon, containing slightly more omega-3s, way more omega-6 and three times the amount of saturated fat. (source)

Lemon Dill Parmesan Salmon

Other benefits of wild salmon

Wild caught salmon not only has a better ratio of omega-3 to omega-6 fatty acids, it’s also higher in calcium, iron, potassium, and zinc. Not to mention, farmed salmon are fed artificial pink pigments to turn their flesh a red-pink hue. On the other hand, wild salmon get their vibrant color naturally from eating lots of plankton, krill and shrimp. It’s unknown whether or not these artificial pigments are healthy, plus farmed salmon are often contaminated with other potentially harmful chemicals (PCBs, dioxins, and pesticides).

Lemon Dill Parmesan Salmon

What you’ll need

Once you’ve got yourself some wild salmon, all you need is fresh lemon, grated Parmesan cheese, and a few spices: fresh or dried dill, garlic powder, black pepper, and salt (optional). The combination of flavors is simply mouthwatering! You can even use vegan parm to make this dairy-free 😉

Lemon Dill Parmesan Salmon

I cooked my salmon with extra virgin olive oil, but you could also use avocado oil, butter, coconut oil, or any oil stable at moderate heat.

Lemon Dill Parmesan Salmon

Optional sides

For sides, I cooked pearl couscous according to package directions and added fresh parsley, parmesan, and a little bit of olive oil. I also roasted fresh asparagus at 400 degrees F for about 15 minutes with more olive oil, parmesan, salt, and pepper. I would say I used about one tablespoon of olive oil and parmesan for both dishes (you don't need a lot). You can sub quinoa or rice for gluten-free ;)

Here’s the printable recipe for this Lemon Dill Parmesan Salmon. Please rate and comment below if you try it!

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