Earlier this week, I set out to make an ambitious dinner menu – Maple Glazed Salmon with Pineapple, broccolini, and sweet potato fries. After starting after 7pm and hacking away at 3 large sweet potatoes, my motivation waned and I decided I couldn’t quite take on the pineapple, too. Instead, I remembered that I had dill in my fridge for an upcoming spanakopita meal (stay tuned!), and realized that making salmon without using the fresh dill that I had way too much of in the fridge would be a crime. So I did a quick search for an easy recipe and came across one that was originally published in Cooking Light. It was perfect – minimal prep and minimal ingredients that were all in my kitchen.
The resulting dish is definitely a keeper. It was so easy to prepare and really made a weeknight salmon dinner a little more special. Unfortunately I can’t say the same for the broccolini and sweet potatoes that went along with it – I way overcrowded the pan for the broccolini so they really didn’t get the full effect of the butter and garlic I intended to toss them with.
Baked Salmon with Dill
adapted from Cooking Light
2 6-ounce salmon fillets (preferably wild)
1 tablespoon olive oil
1 tablespoon finely chopped fresh dill
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350. Cover a baking sheet with foil and spray with oil.
Place fish on the baking sheet and drizzle fish with oil. Sprinkle fish with dill, salt, and pepper. Bake for approximately 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Squeeze lemon over salmon before serving or serve with lemon wedge.
Makes 2 servings