DILL AND LEMON SALMON
Dill and Lemon Salmon is a quick, healthy dish and something you can cook almost anywhere. This recipe includes a tender, flaky salmon fillet with a bright, refreshing dill flavour complemented by the zest of a tangy lemon. The simplicity of ingredients lets the natural flavours in the salmon shine through in full bright detail; brightness comes through lemon juice, while dill brings along subtle herbal depth. This is really very easy to make and cooks fast. It is absolutely great for a weeknight dinner or even as a light lunch. Serve it with a side salad and roasted vegetables for an extremely well-rounded, healthy meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, American, British, Australian/New Zealander
PREPARATION / TECHNIQUES
Roast, Sauté, Pan-Fry, Quick & Easy
OCCASION / HOLIDAY
Weeknight Dinner, Family Dinner, BBQ, Summer Lunch, Easter, Picnic, Fall, Healthy Dinner
SPECIAL CONSIDERATION / DIETARY CONCERNS
Gluten-Free, Low Carb, Low Sodium, Low Cholesterol, High Protein, Kid-Friendly, Healthy, Quick & Easy, Dairy-Free, Paleo
DISH TYPE
Entrée, Side
INGREDIENTS
- 150g salmon fillet
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 200
- Carbohydrates: 1g
- Protein: 22g
- Fat: 12g
- Fibre: 0g
- Sodium: 120mg
PREPARATION OF DILL AND LEMON SALMON
- Season the salmon: Preheat oven to 180°C (350°F). Pat the salmon fillet dry of its excess moisture. Place it on a tray lined with paper or in a shallow dish.
- Add the flavours: Pour freshly squeezed lemon juice over the salmon, rubbing it all over the fillet so it’s evenly coated. Top with chopped fresh dill and season with salt and freshly ground black pepper.
- Cook the salmon: Put the salmon in the preheated oven for 12-15 minutes, when it should just be opaque and flaking apart with a fork. Or grill the salmon in a bit of olive oil on medium heat for about 4-5 minutes on either side.
- Serve: Once cooked through, Remove the salmon from the oven and let it rest for a minute or two. It could be served hot with side dishes of your choice, such as roasted vegetables, quinoa, or just a light salad.
PREP TIME
5 minutes
COOKING TIME
12-15 minutes
TIPS
- Do not overcook it, as the paella can become very dry, yet the fish is cooked when it can flake with a fork.
- Add a lot of flavour by marinating the salmon in lemon juice and dill for 15-20 minutes before cooking.
- Sprinkle lemon zest over the salmon just before cooking for a really bright flavour of the lemon.
- If a frozen salmon fillet is used, thaw it thoroughly before cooking.
- It is best served with a wedge of lemon to squeeze out some tartness at the table.
VARIATIONS
- For a different flavour, substitute the dill with fresh parsley or chives.
- You add a pinch of paprika or even some chilli flakes for a just hint of spiciness.
- They can be grilled for a smokier taste, by which they would be well enough to eat during barbecue parties.
- You can add some extra flavour to your salmon by sprinkling over it some olive oil or melted butter before baking.
PREPPING AND STORAGE
- Fridge: Any leftovers can be refrigerated in an airtight container for up to two days. It will prevent the salmon from drying out if it can be reheated more slowly in the microwave or oven at low temperatures.
- Freezing: Cooked salmon should be frozen for about 1 month. Let the salmon cool to finish cooling. Then, freeze it in a safe container for your freezer. Thaw overnight in the fridge, then reheat before using.