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Kitchen Notebook

May 31, 2018

Salmon with Lemon and Dill

35 Mins

Serves 2

  • 12 oz Coho Salmon
  • 3 to 4 sprigs fresh Dill, plus more for serving
  • 1 Tbsp Olive Oil
  • Salt and freshly ground Black Pepper
  • 1 Lemon, cut into slices
  • 1/2 cup dry white wine, such as Sauvignon blanc


Preheat oven to 325 degrees. Lightly brush both sides of salmon filet with olive oil and season with salt and pepper.

Place salmon skin side down in the baking dish. Arrange lemon slices and fresh herbs on top, covering the salmon. Pour white wine into the baking dish, and then cover with aluminum foil.

Bake the salmon until fish flakes easily when tested with a fork, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see it’s progress. You don’t want to over cook it. Take the salmon out of the oven and let sit for 5 minutes, still covered. Uncover and remove dill and lemon slices. Sprinkle with some minced fresh dill, if desired, and serve.


35 Mins Fish Paleo Spring

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35 Mins Fish Paleo Spring


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