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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

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.

Southern Living APRIL 2011

  • Yield: Makes 4 servings
  • Hands-on: 15 Minutes
  • Total: 30 Minutes

Ingredients

  • 4 (6-oz.) salmon fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 fresh dill sprigs
  • 4 lemon slices, halved

Preparation

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.

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