If you’ve been following my menu plans for any length of time, you’ve probably noticed that salmon appears every couple of weeks. Generally, I don’t specify what I’m going to do with it. Sometimes this is because I haven’t decided yet, but often it is because I know what I’m doing, but I don’t have a way to show you how to make it. Today, I finally got my act together and I’m ready to share my favorite, super-easy way to prepare salmon.
There are a lot of great things about this recipe: the topping ingredients are the sort that are easy to keep on hand. The dish is very easy to make and clean up is pretty darn easy too (especially if you line your baking sheet with parchment). It’s made in the oven, so while the salmon bakes I can make side dishes and not give the salmon a thought until the timer goes off. Plus, I just really like salmon.
Dill and Garlic Baked Salmon
- 1 pound salmon fillet skin on or off
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried dill
- 2 cloves garlic crushed
- olive oil for the baking sheet
- Preheat the oven to 350 degrees.
- Oil a baking sheet or line the baking sheet with parchment and coat the parchment with a little oil.
- In a small bowl, combine the 2 tablespoons of olive oil, dried dill and crushed garlic. Mix well.
- If needed, divide the salmon into individual portions. Use a spoon to divide the dill and garlic topping among the salmon fillets. Use the back of the spoon to spread the topping across the fish.
- Bake the salmon for 15-20 minutes, or until the fish is cooked through and can be flaked apart with a fork. Baking times with vary based on the size of the fillets.
Tammy Wright says
We loved the lemon dill pesto salmon that was sold at S&S; but no longer available.
I want to figure out how to make it – can you help? Looks like this recipe is getting close to it.