This was very good and simple! I made it on the grill to make clean up even easier.
Roasted Wild Salmon and Dill
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).
More From Cooking Light
- Calories: 192
- Calories from fat: 33%
- Fat: 7g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.8g
- Protein: 30g
- Carbohydrate: 0.3g
- Fiber: 0.2g
- Cholesterol: 70mg
- Iron: 0.9mg
- Sodium: 369mg
- Calcium: 60mg
- 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
- 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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