I love Sundays. We are all together as a family, we usually cook a fun dinner and I ignore the typical daily housework until Monday. I usually make a dinner that requires my Sous Chef (aka Husband) to help in the kitchen, as weekends are the one time I do not prep meals in the middle of the day. Tonight’s dinner was inspired by some amazing Coho Salmon we received from friends. By amazing, I mean wild caught in Alaska, then cleaned and immediately put into dry ice to travel back here for our enjoyment. I am not particularly good at cooking fish, although I absolutely love eating it! So, I believe the most important rule with good and fresh fish is keep it simple, and that is exactly what we did. My husband loves dill, so let’s say he inspired this tasty dish. For those of you following the meal plan that I am now posting weekly, the ingredients will not be on my grocery list. We had broccoli in the freezer, some red potatoes leftover from another meal and the fish was given to us. I love a free meal 🙂 The picture doesn’t do this meal justice, but we baked an entire half of the salmon, so they are not in perfect pieces.
Salmon with Lemon and Dill (4 Servings)
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter, lemon juice, garlic powder and dill in a small bowl, and drizzle over the salmon. Season with sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.