Baked Dill Salmon

Salmon Dill

 

Baked Dill Salmon

2 lbs fresh caught sockeye salmon

roughly 3 tbls of dill weed, can be fresh or dried

4 tbls butter, plus some to grease your baking dish

pinch of salt, or to taste

Rinse off your fresh salmon under cold water to remove any scales that could be left behind.

You can either cut up your salmon before cooking or after into your serving sizes. I prefer to cut up before hand.

Grease your baking dish with butter, place salmon skin side down into baking dish.

Sprinkle fish with the dill seasoning and a pinch of salt, then place 1 pad of butter on each piece of fish; if you have already cut it up; if not then place 1 pad of butter about 1 inch apart on the fish.

Place in a cold over then preheat to 400 degrees and bake for 25 minutes or until fish becomes opaque.

Once fish is done, I like to serve with another small pad of butter on top.

Dill Salmon

This fish pairs well with any vegetable. I prefer to serve mine on top of braised red cabbage.

*I keep the skin on, the skin is has the most omega 3 in it but, if you choose just eat around it once fish is done cooking, the skin just falls right off*

Dill Salmon

Advertisements

3 thoughts on “Baked Dill Salmon

  1. Ever since I saw your articles using your Ninja and smoothies I have been thinking about them. I finally got a Nutribullet and so I had to go back and look at some of your older posts to see again just what all you made. If you come up with any more good ideas for smoothies now I can try them right along with you. You have some really good ideas that are healthy but still tasty.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s