Ready in 30 minutes or less and packed with heart-healthy nutrients, including omega-3 fatty acids, this easy salmon recipe pairs perfectly with a cucumber vinaigrette salad for a tasty meal that’s sure to delight your family and friends. For a flavor variation, replace dill with other fresh herbs of your choice, such as tarragon, basil or parsley, or substitute 3 tablespoons of chopped pistachio nuts for the dill and shallot. Serves four to six.
One 1½ pound salmon filet, skin on, preferably wild-caught
½ cup dry white wine or fish stock
Freshly ground pepper
Pinch of salt (optional)
1 tablespoon olive oil
1 small shallot, finely chopped
2 tablespoons fresh dill, chopped, plus extra for serving
Zest from one lemon (about a tablespoon)
Preheat oven to 325° F. Season both sides of salmon with salt (if using) and pepper. Place in baking dish, skin side down, and add wine or stock. Combine olive oil, chopped shallot, dill and lemon zest into a paste and coat top of salmon. Cover baking dish with aluminum foil and bake until the fish flakes (15 to 30 minutes, depending on the thickness of the filet). To avoid overcooking, check internal temperature of the salmon with a food thermometer after 15 minutes; the fish is done when the thickest part of the filet reaches 135° F. Remove from oven and cover loosely with foil for five minutes. Serve with additional dill sprinkled on top and enjoy!