I’m sure I’ve mentioned a time or two that we are a family of salmon eaters. And I really don’t think I’ve ever met a salmon I didn’t like. You can grill it any number of ways in the summer for a light, healthy, filling meal. Or, in the fall or winter, you can bake it or broil it. Oh, and especially wonderful, adding it to pasta with a rich cream sauce. Ahhh, I’m getting hungry just thinking about my friend, the salmon. I also have never found a salmon recipe that is labor intensive or time-consuming. Plus, you can use the leftovers for some amazing fish tacos! Hmmm, I wonder if salmon needs a new marketing team. But, I only buy salmon that has been caught or farmed using environmentally responsible practices. My next post will go into more detail about ocean-friendly seafood.
4 (each) 5-6 oz salmon fillets
6 sprigs fresh dill
2 tsp lemon pepper
1 tsp salt
1 tsp lemon zest
2 tsp extra virgin olive oil, divided
Chop dill. Drizzle salmon with 1 tsp of olive oil, then season with salt and lemon pepper, and press lightly into meat to adhere. In a bowl, mix lemon zest and fresh dill and 1 tsp olive oil.
Place salmon on broiler pan and broil on upper rack of oven for 5-6 minutes. If salmon skin has been removed, turn over after 3-4 minutes. Remove and drizzle each piece with the olive oil mixture.
Total time: 20 minutes
*Derived from Norge Salmon from Norway
- Lemon Pepper Salmon (cookmequick.com)
- What’s for Dinner: OMG Salmon! (lifesnotfairtrade.wordpress.com)
- Creamy salmon & chive bows (cheftoponkumer2013.wordpress.com)