Easy side: Cook 2 (8.8-oz.) pouches ready-to-serve basmati rice according to package directions. Stir in 1 cup frozen sweet peas, thawed; 1/4 cup chopped fresh parsley; 1 Tbsp. chopped fresh mint; and salt and pepper to taste.
4 (6-oz.) salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 fresh dill sprigs
4 lemon slices, halved
How to Make It
Preheat oven to 425º. Place salmon fillets on a lightly greased rack on an aluminum foil-lined jelly-roll pan; sprinkle with salt and pepper. Place 2 dill sprigs and 2 lemon halves on each fillet.
Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.
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