Prep time: less than 5 minutes
Roasting time: 20 minutes or so depending on how thick the salmon fillet is
2 salmon fillets, skin left on
Enough fresh dill to be the base for the salmon
1 tsp olive oil
Juice of ½ lemon
½ tsp fresh dill, chopped (more for garnish)
Sprinkle of smoky paprika (brings out flavor and adds even more color)
- Preheat the oven to 450°F. In a small roasting pan, large enough to hold the fillets so they are not touching each other, place a bed of fresh dill. This should only be enough for the salmon to rest on. Exposed dill will burn at this high temperature.
- Lay the salmon, skin side down on the dill, drizzle with olive oil, spritz the lemon juice and sprinkle with paprika and a little chopped dill. Bake for 20 minutes or until the salmon is cooked through
- Slide the salmon off its skin and onto a plate, spritz with a little more lemon juice and garnish with chopped dill.
Optional: serve with lemony dill mayo
big dollop of mayonnaise
1-2 tbsp fresh dill, chopped
Squeeze of lemon juice, to taste