Thursday, July 23, 2009

Lemon-Dill Salmon with New Potatoes

We've been really busy sight-seeing lately. Hopefully I'll get to that later. For now, here's a recipe that I made for our dinner last Sunday (actually, 2 Sunday's in a row because we liked it so much). I took a big Norwegian salmon fillet and topped it with butter, lemon juice, dill weed, salt and pepper, and baked it. The base recipe is adapted from a really yummy salmon my Aunt makes. I didn't measure, so use everything to your liking. I boiled some tender, French new potatoes, (purple, yellow and red) and topped them with fromage frais (with herbs and garlic added) from France. (There are recipes for a homemade version online, if you're interested). We had lemon/garlic broccoli, and fresh strawberries, on the side.

Lemon-Dill Salmon
1 large salmon fillet- 1-2 lbs.
2 TBS. melted butter
1-2 TBS. lemon juice
1-2 teaspoons dried dill weed (use more if fresh)
salt and pepper, to taste

Preheat oven to 400 degrees F (about 200 degrees C). Grease a large baking sheet (with sides) with cooking spray and lay salmon fillet in it, skin side down. Mix together lemon juice and butter and pour over salmon. Sprinkle dill, salt and pepper on top. Bake for 15-20 minutes or until salmon flakes easily with a fork and is opaque throughout (may take longer if your fillet is very thick). **This post and photos are property of **


Linda said...

Oh Dishy, this looks fantastic!! You are such a great cook--what a lucky family you have. ;)

Sonya said...

Im not a big fish fan but this looks great! I've never seen new potatoes in the color of neat is that.