I’m a person who loves Dill. It is so refreshing and delicious. While I fail at growing it, I excel at eating it. And when you add lemon into the mix, the combination is perfect, especially when you mix it with seafood.
I generally always have Salmon in my freezer. When I was pregnant, I made a point to stick to wild fish whenever possible, not only because of the health benefits, but because the flavors are much better. Luckily, my grocery store has frozen wild sockeye salmon available all year around. Because it’s Wegmans and Wegmans is the happiest place on earth after Disney World (after that is Target in a close third).
Honestly, this would be tasty with any fish. Last week I made this dish with snapper. It comes together super quickly, which is perfect for a busy work night. In the summer, I love to cook this on the grill, and if I planned ahead, on a cedar plank. But because it’s dangerously close to single digits in the these parts right now, I opted for the oven. I enjoy serving this with asparagus and brown rice or farro. Because it’s a quick “throw-together-meal” I don’t even measure out the ingredients, and I encourage you to season it to taste.
Lemon Dill Salmon
Source: The Life Jolie
- Salmon Fillets
- Olive oil (I use a spray to keep it light but you could also drizzle it)
- Lemon juice (if you’re using fresh, I like to cut thin lemon rounds to bake on top of the fish, but this is not necessary)
- Garlic powder
- Dill (preferably fresh but I often use dried)
Preheat the oven to 375 degrees.
Cover a baking sheet with olive oil and place salmon on there, skin side down.
Spray or drizzle olive oil onto the fish and squeeze some lemon juice to taste.
Sprinkle your fish with salt, pepper, garlic powder and dill to taste (I tend to be very liberal with the dill, because I love it). If you’re topping with lemon rounds, now would be the time to do that as well.
Bake for 15-20 minutes or until the internal temperature is 145 degrees (or more if you prefer your fish well done). Serve immediately with lemons on the side.
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