This is one of our favorites! We have this at least once a week. The vegetables for the sides change depending on what I have on hand.
Salmon is amazing! From a health stand point it is just jammed packed full of Omega-3 fatty acids. And every 4-oz serving will provide you with nearly 30gm of protein!! Oh and don’t forget it tastes awesome!
This recipe is pretty quick and very easy.
Ingredients:
2 Salmon fillets
1 Lemon
Fresh dill on stem
2 tsp of EVVO
Pinch of kosher salt
Pepper for taste
Process:
Preheat oven to 350 degrees
Fold a large sheet of parchment paper and cut out a heart shape about 3 inches larger then the fillet. Unfold paper and place the fillet near the fold.
Take a very small pinch of kosher salt and rub it on the fillet. I try not to use salt in food, but just a tad rubbed on the salmon adds a nice bit of flavor. You can use Sea Salt, but I like to use kosher salt as I feel I can grab a pinch of it easier. This step is optional if you are on a low salt diet.
Cut a lemon into 4 halves, take one half and squeeze it over a fillet. A trick I learned is to squeeze lemon over your hand to catch any seeds. Don’t throw away the lemon half, as we will use this later. Drizzle a bit of EVOO over the fillet
Place a stem of dill on top of the fillet. Take left over lemon half, cut it into two and place both on fillet. Sprinkle pepper over for taste (optional).
Fold paper to enclose the fillet, and make small overlapping folds to seal the edges. Start at the curve of the heart. I usually will brush EVOO on the edges before I roll them up.
Place in oven for 15min or till salmon flakes with a fork.
For my side dish today, I had asparagus and brussels sprouts on hand. I just threw them in my vegetable steamer. For taste, ill squeeze some fresh lemon over top of them.
Enjoy!!!
Nom Nom Nommmmm........
