Today's post is written by Heather author of the blog, Celiac Family .
Day 21 - Heather's Baked Salmon with Fresh Dill
I’ve really been enjoying the Quick & Easy recipes that have been posted thus far. I’m glad to see that I’m not the only one always looking for quick and easy, yet tasty meals to prepare. Sometimes I do like to spend more time in the kitchen creating special meals, but most often I don't have enough time for that. We all have busy lives, so quick and easy is the way we usually cook.
For this meal, there is very little preparation or cook time, and very few ingredients. Yet, I think the flavor of the salmon and dill is all you need to make this a satisfying meal. It’s a healthy, gluten-free, dairy-free, sugar-free meal that I think is great during the summer.
Baked Salmon with Dill
4 (6 oz.) Salmon fillets (with or without skin) Olive oil, 1-2 tsp per fillet Dill, a few fresh sprigs for each fillet
Preheat the oven to 400 degrees F.
Prepare the salmon, if necessary. If frozen, thaw it quickly in a cold-water bath. Rinse and pat dry.
Lightly spray a baking dish with oil. (If you are using fillets with the skin on: Line the pan with aluminum foil, but don’t bother spraying. Place the salmon on the foil with the skin side down. After cooking, the salmon skin will be stuck to the foil, and the salmon meat will easily lift off from the skin with a spatula.)
Drizzle or brush the olive oil over the salmon fillets, and top each fillet with fresh sprigs of dill.
Cover the pan with foil and bake at 400 degrees F for 12-16 min, or until the salmon flakes easily with a fork.
Heather's Additional Notes:
To be consistent and cook the salmon evenly, try to purchase fillets that are about the same size and thickness.
I served the meal with brown basmati rice and steamed asparagus.
I steam the asparagus for about the same amount of time while the salmon is baking.
You can use dried dill instead of fresh, if necessary. Just sprinkle about ½ tsp of dill on each fillet.
For additional flavor, drizzle a lemon-butter-dill sauce on top of the cooked fillets. For four 6 oz. fillets, I melt 2 TBSP of butter (or non-dairy alternative) with about 3 TBSP lemon juice and 2 TBSP of fresh dill finely chopped. Tastes great on rice and vegetables, too.
About Heather Heather is a wife, mom, and gluten free food blogger. She began blogging about gluten free resources after her son was diagnosed with celiac disease. Her husband also carries the celiac gene and after eating gluten free they realized the whole family felt better on a wheat free/gluten free diet. You can read Heather's articles & recipes at her wonderful blog, The Celiac Family .
Stay tuned tomorrow for Day 22 of 30 Days Quick & Easy Meals! April from Gluten Hates Me will be sharing one of her favorite chicken recipes!