1 large salmon fillet (with or without skin)
2 lemons
Fresh (minced fine) or dried dill
salt & fresh cracked pepper to taste
Put salmon skin side down (if there is any) on a shallow baking pan. I like to use parchment paper as a liner but foil or just the pan will do fine.
Zest or grate one lemon and add the zest to the dill; sprinkle over the surface of the fillet. Use salt and pepper to taste.
Thinly slice the lemons and cover the whole surface of the fillet.
Bake until opaque and flaky, about 20 - 30 minutes at 350 F depending on thickness. The parchment and lemon help to keep all moisture and flavour in.
2 lemons
Fresh (minced fine) or dried dill
salt & fresh cracked pepper to taste
Put salmon skin side down (if there is any) on a shallow baking pan. I like to use parchment paper as a liner but foil or just the pan will do fine.
Zest or grate one lemon and add the zest to the dill; sprinkle over the surface of the fillet. Use salt and pepper to taste.
Thinly slice the lemons and cover the whole surface of the fillet.
Bake until opaque and flaky, about 20 - 30 minutes at 350 F depending on thickness. The parchment and lemon help to keep all moisture and flavour in.