Salmon Topped with Slivered Lemon
This presentation, with slivered half moons of lemon fanned across the top of the salmon, makes this ever so easy dinner become ever so fancy as well.
- 1 - 1 1/2 lb. salmon fillet (use wild Alaskan salmon if possible),
- 1 lemon
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1/8 tsp. black pepper
- 1 Tbsp. fresh dill chopped (optional)
- Preheat the oven to 350 degrees. Place the salmon skin side down in a large baking dish.
- Squeeze the juice from half the lemon into a measuring cup or small bowl and set it aside.
- Slice the other half lemon into thin circles, and cut those slices in half crosswise, so they are now semicircles.
- Using a pastry brush or the back of a spoon, brush the salmon with the oil and drizzle on the lemon juice, then season the fillets with the salt and pepper. Lay the lemon slices on top of the fillet so they cover it evenly.
- Bake the salmon for 25 - 30 minutes, until it is light pink and flakes easily in the thickest part of the fillet. Sprinkle the fresh dill over the salmon before serving it, if desired.
Slow Cooker Directions
- Cut the salmon into pieces to fit in the slow cooker if necessary, then place each piece of salmon on an individual piece of aluminum foil large enough to fold into a packet. Brush the salmon with the oil and drizzle on the lemon juice, then season the fillets with the salt and pepper. Lay the lemon slices on top of the fillets so they cover it evenly. Seal the foil around the fish to make a packet and place the packets in the slow cooker, stacking as needed. Cook on low for 4 - 5 hours or on high for 2 - 3 hours. Sprinkle the fresh dill over the salmon before serving it, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Juice half the lemon and slice the remaining half, chop the dill if using. Scramble Flavor Booster: Add 1/2 tsp. fresh lemon zest with the lemon juice before baking, and top the salmon with the fresh dill and extra black pepper before serving. Tip: Dill can be frozen, either whole or chopped, in an airtight container. Another great way to freeze dill is to chop it, separate it into tablespoon-sized portions, and freeze it in ice cube trays covered with water or chicken broth, tap the cubes out of the molds when they are frozen, and store them in your freezer in a resealable freezer bag for easy future use. These can be used when preparing soups or stews. Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 14g, 22%; Saturated Fat: 3g, 15%; Cholesterol: 65mg, 22%; Sodium: 230mg, 10%; Total Carbohydrate: 0g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 23g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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