- 4 salmon fillets
- 1 tsp olive oil
- dash of rock salt
- 2 tsp lemon peel (grate fine)
- 1/2 cup fresh dill (chopped fine)
- 4 thin green onions (sliced thin)
- lemon wedges (garnish)
- sour cream
How to make Fresh Dilled Lemon Salmon
- Preheat oven to moderate heat
- Line baking sheet with foil
- Place salmon fillet, skin side down on foil
- Coat with oil and sprinkle with salt
- Stir lemon peel with dill and onions
- Make a slit along side of slamon
- Stuff about 3/4 of dill mixture into pocket
- Place a loose foil over top
- Bake in centre rack for 15 mins
- Salmon is done when you insert knife into centre of salmon (should feel warm)
- Move salmon onto serving plates (leave skin on foil if prefer)
- Sprinkle with remaining dill mixture
- Serve with lemon wedges and sour cream on side
