Lemon Dill Salmon

By AzWench

And this salmon really couldn’t be easier to prepare. Which makes it wonderful to prepare for guests or for a busy, but special weeknight meal.

I threw this salmon together in no-time flat.

Simply place lemon slices on top of your salmon filet, then top with a mix of chopped dill and parsley.

Then, I drizzled the entire filet with olive oil and seasoned with a bit of salt and pepper.

Normally, my husband enjoys smoking the salmon on our Big Green Egg, but since he was busy I decided to take care of it in the oven instead.

I recommend always using a meat thermometer to check the internal temperature of meats when you cook them, regardless of whether you’ve cooked them on the grill, stove, or in the oven. You can just never be too careful in my book.

The internal temperature of salmon should register 140 degrees when fully-cooked. I like to remove it from the heat source about 10 degrees before this temperature (at 130 degrees), cover it, and allow it to continue cooking as it rests. This prevents the salmon from overcooking and becoming dry.

It is certainly one of my favorite fail-proof tricks!

Here’s the recipe for my Lemon Dill Salmon. I hope you love it as much as we do.

Ingredients

• 2 8-ounce salmon filets
• 1 lemon
• 4 tablespoons roughly chopped dill
• 4 tablespoons roughly chopped parsley
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Details

Servings 2
Adapted from addapinch.com

Preparation

Step 1

Preheat oven to 400º F.
Place salmon filets on rimmed baking sheet lined with aluminum foil (for easier cleanup). Top salmon with lemon slices and sprinkle with dill and parsley. Drizzle with olive oil and sprinkle on salt and pepper.
Place in oven and bake until internal temperature reaches 130º F, about 15 minutes. Remove from oven and cover with aluminum foil. Serve when internal temperature reaches 140º F.