Roasted Wild Salmon and Dill

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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).

Yield: 6 servings (serving size: about 4 1/2 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  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.
Note:

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.

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