Baked Salmon with Lemon And Dill


Salmon is a delicious, rich source of protein and omega-3s, and this is a simple and elegant way to get it on the table quickly! Serve with lots of veggies on the side, of course.


  • One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

  • 1 tablespoon olive oil

  • Salt and fresh ground black pepper

  • 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving

  • 1/2 cup dry white wine, such as Sauvignon blanc (you can substitute: fish stock, chicken stock, or water)


Heat oven to 350
Lightly oil and season the salmon with salt and pepper.

Arrange lemon slices and fresh herbs on the bottom of a baking dish land then place the salmon, skin-side down, onto the bed of lemon and herbs.

Pour wine (or stock) into the baking dish, and cover with aluminum foil. Bake the salmon for 20-30 minutes, depending on the thickness of the fillets.

Note: The best way to prevent overcooking is to check the temperature of the salmon with an internal thermometer. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time).

Serve with fresh lemon and dill.