Salmon in Dill & Lemon
A delicious salmon dish.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salmon fillets
|
|
| ½ | cup |
white wine
dry (substitute: vegetable/chicken stock or water) |
*
|
| 1 | each |
lemon
cut into slices |
|
| 2 | each |
dill weed, fresh
2 sprigs dill |
*
|
| 1 | tablespoon |
dill weed, fresh
freshly chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salmon fillets
|
|
| 118 | ml |
white wine
dry (substitute: vegetable/chicken stock or water) |
*
|
| 1 | each |
lemon
cut into slices |
|
| 2 | each |
dill weed, fresh
2 sprigs dill |
*
|
| 15 | ml |
dill weed, fresh
freshly chopped |
|
| 15 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Heat oven to oven to 350℉ (180℃) F (177 degrees C).
Place lemon slices and dill on the bottom of a large baking dish .
Rub both sides of salmon with olive oil and season with salt and pepper.
Arrange on top of lemon slices and dill. Scatter chopped dill on to the top of the salmon.
Add wine (or stock/water) and cover with aluminum foil.
Bake for 20 to 25 minutes.
(Cooking time may vary depending on the thickness of your salmon, so you can tell the fish is done when it is easily flaked with a fork).
