When it comes to lean, healthy protein sources the first foodstuff that pops into most of our minds is salmon. Wild or farmed, fresh or frozen, sliced into sashimi or pan-seared, salmon is a heroic source of Omega 3’s and a treat to eat. That’s why I’m pleased to share my quick and easy, foiled roasted technique for preparing this finely flavored fish with fresh lemon and dill!
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
6 people
|
Ingredients
- 1 each side of salmon size not critical
- 2 each lemons
- 1 bunch fresh dill
- 2 ounces dry white wine
- freshly ground black pepper
Ingredients
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|
Instructions
- Ready a large sheet of heavy-duty aluminum foil large enough to contain the side of salmon in a pouch. Partially turn up all four sides of the foil to contain liquid ingredients. Place salmon on the foil skin side down. No greasing is necessary. The skin might stick to the foil during the roasting process, but the salmon flesh will lift effortlessly off the skin when done.
- Thinly slice one of the lemons crosswise and lay slices down the length of the fillet. Halve and squeeze the juice of another lemon over the fillet.
- Scatter sprigs of fresh dill and a few grinds of black pepper over fillet.
- Pour an ounce or two of dry white wine around the salmon to help steam and perfume the fish. The wine is optional. Alternatively, use more lemon juice.
- Bring up the long sides of the foil, fold together and crimp all the way to the ends forming a pouch.
- Place the salmon pouch on a baking sheet and pop into a pre-heated oven for 10 to 12 minutes at 375 degrees.
- Alternatively, place the salmon pouch on a barbecue grate over low heat and grill “en papillote” for 10 to 12 minutes.
- When done, open pouch at the top and fold foil down and around the salmon to form its own chafing dish. Garnish with more dill and serve with boiled fingerling or small new potatoes dressed with olive oil and chive.
Recipe Notes
With the accents of lemon and dill infusing this Omega 3-fish salmon recipe, even diehard fish haters will wonder what smells so good!
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