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Recipe: Baked Salmon with Lemon and Dill

This light and satisfying entrée is fragrant, moist and delicious. With just a few ingredients, it’s ready in 25-30 minutes. Try it with asparagus or broccoli. 


1.5 lbs. wild salmon filets
1 tablespoon olive oil
1 large lemon, thinly sliced
4 sprigs of fresh dill
Ground pepper
½ cup of dry white wine, or fish stock, chicken stock, or water 


Pre-heat oven to 325°.

Coat both sides of salmon filets with olive oil and salt and pepper. In oven-safe dish, layer 2-3 sprigs of dill and lemon slices and place salmon on top with the skin side down. Add the wine. Place lid or cover with foil and cook for approximately 10 minutes per side, depending on thickness; the internal temperature should reach 135° and the salmon will be a light coral color with a flaky texture. Do not overcook. Remove from oven and cover 5 more minutes with foil or lid – it will continue cooking. Garnish with dill.  Four servings.

Serving suggestion: served with steamed or sautéed asparagus

Nutritional Information

Serving size:  6 ounces
Servings:  4    
Calories:  295
Protein: 35 grams    
Carbohydrates: 1 gram 
Total fat: 13 grams     
Saturated fat: 2 grams
Cholesterol 90 mg

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