This is king salmon, which I know nothing about, but I think that’s why it’s more white in color. It was DELICIOUS. There’s a farmer at my grower’s market that is doing a 25 cent “give away” to celebrate the market’s 25th season. This particular Saturday it was dill.
Dill is not my favorite, but it was 25 cents. I bought the dill and remembered the side of salmon I had in the freezer. This is a super basic fish recipe but let me tell you, there’s a reason dill typically pairs with salmon. So fresh tasting and fragrant – with the lemon and garlic it was just late spring perfection. If you have filets rather than a salmon side, do everything the exact same. Make sure to really seal that foil so the fish steams rather than roasts. It’s super tender.
Salmon with Fresh Dill
2-3 lb. side of salmon
1/2 c. extra virgin olive oil
Zest of 1 lemon
Juice of 1 lemon
3 garlic cloves, minced
1/4 c. minced fresh dill
1/2 tsp. onion powder
3/4 tsp. kosher salt
1/2 tsp. black pepper
- Preheat oven to 375 degrees. Line a baking sheet with foil. Mist with cooking spray. Lay salmon side on foil, skin side down.
- In a small mixing bowl, whisk olive oil, lemon zest, lemon juice, garlic, dill and onion powder. Spoon over fish and spread evenly.
- Evenly sprinkle salt with salt and pepper.
- Place in oven and bake for 25 minutes. Let cool slightly and serve.