Roasted Salmon with Lemon and Dill
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.
More From Southern Living
Total: 30 Minutes
- 4 (6-oz.) salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 fresh dill sprigs
- 4 lemon slices, halved
- 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.
- 2. Bake at 425° for 15 to 20 minutes or just until fish flakes with a fork.
Only you will be able to view, print, and edit this note.Add Note