ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Wild Salmon and Dill

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: about 4 1/2 ounces)
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).

Ingredients

  • 1 (2 1/4-pound) wild salmon fillet
  • Cooking spray
  • 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

Nutrition Information

  • calories 192
  • caloriesfromfat 33 %
  • fat 7 g
  • satfat 1.6 g
  • monofat 3.1 g
  • polyfat 1.8 g
  • protein 30 g
  • carbohydrate 0.3 g
  • fiber 0.2 g
  • cholesterol 70 mg
  • iron 0.9 mg
  • sodium 369 mg
  • calcium 60 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.