This is a quick and simple way to prepare salmon. It will come out moist, and full of lemon and dill flavor. I like to prepare a side sauce which includes Greek yogurt, Dijon mustard, and some fresh dill. The best part is that it takes only 20 minutes to bake the salmon, depending on the thickness of your fish. Hope you like this recipe and as always, Enjoy!
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| Add lemon & fresh dill to the bottom of your baking dish. |
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| Add the fish which has been lightly oiled and seasoned with salt & pepper. |
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| Place the sliced lemon & fresh dill on top of the fish. Then add the wine mixture to the bottom of the dish - not over the fish. |
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| The result is moist & delicious baked salmon. |
Ingredients:
1 lb. salmon fillet - preferably organic or wild caught
1 Tablespoon olive oil
Salt & freshly ground pepper
1 large lemon cut into 8-9 slices
Fresh dill - about 4-5 sprigs
1/4 cup Sauvignon Blanc & 1/4 cup water
Sauce:
1/2 cup of Greek non-fat yogurt
2 Tablespoons of Dijon mustard
1 Tablespoon fresh minced dill
Instructions:
- Heat oven to 325º.
- Lightly oil both sides of salmon.
- Season both sides of fish with freshly ground salt and pepper.
- Arrange 4-5 lemon slices on bottom of a ceramic or glass baking dish (like Corningware).
- Add dill sprigs to the top of each lemon slice.
- Place the salmon skin side down on top of lemon slices.
- Add remainder of lemon slices and dill to top of fish.
- Pour wine/water mixture onto bottom of dish (do not pour on top of fish).
- Cover dish with top or with foil.
- Bake fish for approximately 20 minutes (depending on thickness) or until fish flakes and is opaque.
- For best results, insert thermometer into thickest part of fish until it reads 125º.
- Serve with Dijon sauce and some sprigs of dill...Bon Appetit!
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