Baked Salmon with Dill

Try this baked salmon and dill recipe for an easy and fresh summertime meal.

Chef Martin Breslin's approach is to build a student's confidence in the kitchen with simple recipes using basic ingredients. The delicate combination of fresh dill and lemon lend just enough flavor to add interest to plain baked fish.

Yield: 4 servings (serving size: 1 fillet and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 54%
  • Fat: 15.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 5.7g
  • Protein: 28.2g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 80mg
  • Iron: 0.5mg
  • Sodium: 313mg
  • Calcium: 20mg

Ingredients

  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1 1/2 tablespoons finely chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 lemon wedges

Preparation

  1. Preheat oven to 350°.
  2. Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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