Lightly Cooked Dill Salmon with Lemon Juice

March 26, 2013

Dill Salmon

Salmon is a wonderfish. It helps your brain, your skin, your cardiovascular system — just about everything in your body benefits from salmon of the wild variety. To mix up weekday lunches, I cook it ahead and add it to salads. This week’s salad features roasted bell peppers, asparagus and shallots served with lemon-dill wild salmon on a bed of mixed greens. Here’s the recipe — one of the easiest in the world — but so good I must share.

  • 2 4-6 oz fillets of wild salmon
  • 1/2 bunch of fresh dill
  • 1 lemon
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 bunch asparagus, stems trimmed
  • 1 shallot , but into thin rings
  • 3 cloves of garlic, minced
  • 4 tablespoons olive oil
  • Salt and pepper

Remove salmon from refrigerator to bring to room temperature. Place fillets on a plate and drizzle with lemon juice and sprinkle a generous amount of rough chopped dill on each.

Chop all vegetables and toss in a bowl with 3 tablespoons olive oil, salt, pepper and garlic. Arrange on baking sheet and roast in 350 degree oven for 45 minutes.

Heat one tablespoon of oil in pan on medium heat. Once warmed, place salmon fillets skin side down on heated pan. Let cook for 3 minutes, turn and let cook for another 2 minutes (or more if you’re not a fan of lightly cooked salmon — but do not overcook). Remove from pan and drizzle again with lemon juice.

Add roasted vegetables and salmon to mixed greens and drizzle with lemon juice, olive oil and lemon pepper. Simple, delicious, healthy.

Superfish is served.

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One Response to “Lightly Cooked Dill Salmon with Lemon Juice”

  1. Dave Retama said

    Good timing, I was just checking your website to see if you had posted this recipe. Looks fantastic, going to try it this weekend. Many thanks! @retinascan

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