Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-On Time
15 Mins
Total Time
30 Mins
Yield
Makes 4 servings

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.

How to Make It

Step 1

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.

Step 2

Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.

You May Like

Ratings & Reviews