Wild salmon isn't in season just yet, so look for fresh-frozen (labeled "fish frozen at sea" or FAS) fish in stores, or order online from SeaBear Wild Salmon (www.seabear.com).
1 (2 1/4-pound) wild salmon fillet
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon grated lemon rind
8 (1/8-inch-thick) slices lemon
How to Make It
Preheat oven to 450°.
Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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Well this was one of the easiest recipes I have ever made.....and delicious and healthy all at the same time. My garden was full of dill so I was trying to find something that used a bunch of dill....This was a start....Made it with zucchini that I grilled right along with the salmon and brown rice....