08-31 Dilled Salmon

Combine:
1/8 c white wine vinegar
1 T fresh dill chopped
2 T olive oil
juice of 1/2 lemon
salt and pepper
Set aside as you prepare the fish.

Optional sauce -
2 c Greek yogurt
2 T Dijon mustard
1/2 t sea salt
1 T fresh dill
Let rest in refrigerator.

Rinse:
1 - 2 lbs salmon fillet
and pat dry. Lay fillet on 1/2 of a long piece of foil. Drizzle sauce on salmon.
Fold over the foil and seal the edges.
The fish can be refrigerated at this point for later.
Bake in 400 degree oven for 20 - 30 minutes until flaky.
Squeeze a bit of lemon juice over top before serving.

Comments

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