My favorite thing to do on Monday nights, when I’m home alone, is to stop by Brookshire’s on my way home from work to pick up a piece of fresh salmon from the seafood counter. Last time I was there, I didn’t even have to say anything, and the gentleman working behind the counter already knew my order.
“Salmon for one?” he asked.
I eat salmon alone because my family members aren’t fans, no matter how perfectly I cook it. That’s fine. I didn’t like salmon much growing up either. It really wasn’t until a few years ago that a family friend told me to never, EVER overcook fish, and that made all the difference in the world. Instead of a hunk of dry and tough fish, undercooking it just a bit gives you a light, flaky, velvety texture.
Yes, it’s safe to eat.
Dill and lemon, to me, are the perfect pairings with salmon.
If you don’t want to bake this, you can pan-fry it or grill it as well.
Salmon is on sale this week at Brookshire’s, so you’ll see me there more than just on Monday night.
Oven-Baked Dill Salmon
4 (5 oz) salmon fillets
2 Tbs olive oil
2 Tbs lemon juice
1 Tbs dill, dried
1 tsp kosher salt
1 tsp pepper
1 lemon, thinly sliced
Preheat oven to 350° F, and spray a baking dish with nonstick cooking spray. When oven is preheated, rub the salmon with olive oil, and sprinkle with lemon juice. Rub with dill, salt and pepper. Place in the baking dish, skin-side down. Top with lemon slices. Bake for 25 minutes, or until salmon flakes easily with a fork and is opaque. Do not overcook. Serve with extra lemon.
Nutritional Information: Calories Per Serving: 253, Calories from Fat: 143, Fat: 16 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 63 mg, Sodium: 647 mg, Potassium: 586 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 28 g.
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