Lemon-Dill Roasted Salmon over Arugula and Mâche

Lemon Dill Roasted Salmon over Arugula and Mâche

Lemon Dill Roasted Salmon over Arugula and Machê is as elegant as it is easy. I like this one for a date night in or for entertaining friends. But honestly, it’s simple enough for your average Tuesday night, too.

Less than 30 minutes from start to finish, this meal comes together quickly. It hits every mark of the Fab Four. So not only is it delicious, but you can know it’ll balance your blood sugar, calm your hunger hormones, and not leave you crashing and craving something later in the night.

The Fab Four is my loosely structured formula for ensuring blood sugar balance while still offering food freedom. No diet boxes. No cutting out huge food groups. When you know the components of a nourishing, balancing meal, the possibilities become endless.

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  • Recipes - The kitchen is my happy place, and my blog is where I keep you posted with everything that goes into my nourishing noms
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  • Prep Time

    5 minutes

  • Total Time

    30 minutes

  • Servings


  • Freezer Friendly



  • 2 (4- 6 ounce) salmon fillets, skin removed
  • 2 tablespoons olive oil
  • Pink Himalayan salt
  • ½ lemon, thinly sliced
  • Juice of ½ lemon
  • ¼ cup extra-virgin olive oil
  • 2 cups arugula leaves
  • 2 cups mâche leaves (If you can't find mâche, substitute a milder lettuce, such as Boston or red leaf lettuce)
  • Fresh dill, for garnish


  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
  2. Rub each salmon fillet with 1 tablespoon of the olive oil and season with salt. Place the salmon on the prepared baking sheet. Top each fillet with a few lemon slices and bake until cooked to your liking, about 20 minutes.
  3. In a salad bowl, whisk together the lemon juice and the extra-virgin olive oil.
  4. Add the arugula and mâche to the bowl with the dressing and toss to coat.
  5. Divide the salad between two serving plates. Top each with a salmon fillet and garnish with dill.