I grew up eating a lot of fish. My dad was from an island in Croatia so it was not uncommon for him to be grilling whole fish, eyeballs still intact and all. While my friends got to eat fish sticks at their houses, none of that was to be found at mine. Fish sticks were considered to be “American food” and not real fish by my father or any of his Croatian relatives.
I am not big on cooking whole fish with the eyeballs staring at me. As a matter of fact, I do make fish sticks often as my kids like them. They also are their choice of protein to put in fish tacos. But when it comes to my preference, I like fresh fish that I don’t have to filet. My husband finally started eating salmon recently so we have it quite often. Its really flavorful and healthy so why not eat it once a week? It also is super easy to cook.
To make this salmon, you barely need a recipe. I lay some parchment paper on a pan for easy clean up. Then I season the salmon with salt, pepper and dill. It is roasted with a touch of lemon. I like to stop at the market on my way home to pick up salmon. This way its fresh and it doesn’t even have to sit in my refrigerator. This is perfect served with a tomato salad and some brown rice. Dinner is ready in less than half an hour!
- 4 (6 ounce) salmon filets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon dried dill
- 1 large lemon
- Preheat oven to 400 degrees. Cover a baking pan with a sheet of parchment paper.
- Place filets on the sheet. Sprinkle salt, pepper and dill over salmon. Slice the ends off the lemon then into four even slices. Put one slice on each filet.
- Roast in oven for 15 to 20 minutes or until fish is cooked and flakes with a fork.