Once again, I lucked out on another great recipe from our latest swap! The theme was seafood, and I was fortunate enough to get a nice salmon recipe. Frank’s been loving salmon (he even cooks it for himself when I’m not home) so it’s always good to have easy options in our collection.
I made a few changes to this recipe, submitted by Coleen from Does NOT Cook Well With Others. One was the use of fresh dill instead of dried. It makes a big difference! I upped the other spice amounts, too…of course, you can use whatever amounts you’re comfortable with.
I also squeezed lemon on the salmon prior to cooking it. I thought it would be a good replacement for the butter, plus, the only place I saw lemon in the recipe was in the sauce (which I didn’t make). So, in order to make to make it lemon-dill salmon, I had to add it in 🙂
This dish was quick, easy and tasted great…nice and fresh and light. I served it with broccoli and my garlic roasted potatoes. This would work well on the grill, too. Too bad it’s been raining here ALL WEEK!! 🙁
Thanks for the recipe, Coleen!
adapted from Does NOT Cook Well With Others
3 salmon filets
salt and pepper
2 teaspoons garlic powder
1/4 cup chopped dill
juice of one lemon
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray.
Place salmon skin side down on the foil. Add salt, pepper, garlic powder and dill, then squeeze lemon on top. Bake for about 10 minutes. Serve immediately.