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Lemon Dill Salmon

This recipe is beyond simple and great to make on a weeknight. Stop at the market on the way home and pick up the freshest salmon fillet they have. Pop the fish in the oven and make a salad while it's cooking and dinner will be on the table in no time at all.

If you have leftovers, use them to garnish a salad in place of tuna. You can also mix some of the salmon with cream cheese and spread it on toasted bagels.

Cooking for One or Two

1 salmon fillet (12 oz.)
1-2 tbsp. fresh lemon juice
1 tsp. dry dill weed (aprox.)

Cooking for Three or Four

2 salmon fillets (12 oz. each)
3-4 tbsp. fresh lemon juice
2 tsp. dry dill weed (aprox.)

Preheat oven to 325°F.

Place fresh salmon fillet skin side down in a shallow baking dish. Drizzle lemon juice generously over the fish, then evenly shake the dry dill over the fish.

Allow the salmon to marinate at room temperature for 10 minutes, then cover the baking dish loosly with aluminum foil and bake the fish for 10-12 minutes. Use a meat thermometer to check the internal temperature of the fish. When the thermometer reads 125°F, take the fish out of the oven and let it rest for 3 minutes.

Serve warm with Classic Tartar Sauce and California Crazin Salad.

In late Spring or early Summer, use leftovers in Chilled Salmon and Cucumber Soup from Jane Doerfer's Going Solo In The Kitchen.