You need a fancy dinner in 5 minutes prep time, 20 minutes total time? This Dill Butter Baked Salmon is your best friend. It tastes absolutely amazing is extremely healthy and looks impressive on the dinner table. Serve with Arugula and Nectarine Salad with Yogurt Dressing and make this a nutrient dense summer dinner for your hungry and inpatient family or last minute announced guests. I have been more in the first situation to be honest. I’ve had to struggle with such inpatient little bellies that the first time I made the fish I couldn’t take the time I needed to take gorgeous pictures. When you are stressed because you are reminded of how hungry they are about 20 times every quarter second, then you just cannot let photography inspiration flow, right? Ugh! The first shoot was so horrible I had to make the salmon again the next day. Not that anybody would have complained. They loved it so much they were more than happy to eat the same two days in a row (which makes me think….did they stress me on purpose?!?) Anyway, the next day I was obviously smart enough to feed them lunch first, then cook the salmon and reheat it just a little bit for dinner, which worked perfectly well.
My nephew is a bit of a picky eater and when HE says “mmm, yummy” that means THE WORLD to me. It signifies it surpassed all taste quality standards a top notch restaurant critic could have *big smile* I’m sure you and your family and/or friends will absolutely love it!!!
Salmon has an incredibly high amount of Vitamin B12, only 4 oz surpass your daily requirement for Vitamin D and from those 4 oz of salmon we get more Omega-3 fatty acids in the form of EPA and DHA then from any other food. I try to feed my kids salmon at least twice a month. Preferably more. For me, there is no healthier fish on the planet. To avoid mercury contaminated fish, try to get hold of Alaskan wild-caught salmon. Those tend to have the lowest amounts of mercury.
Dill Butter Baked Salmon
- 2-3 pounds whole side salmon (1-1.5 kg)
- 1/2 cup destalked dill
- 3.5 oz butter (100 g)
- Preheat oven to 350 F (180°C).
- Wash and destalk dill (or use frozen).
- Cut butter into small pieces.
- Grease a large baking sheet, place salmon skin side down on sheet, salt, pepper, cover with dill and sprinkle butter on top.
- Bake for 15-25 minutes depending on thickness of fish. Preferably set alarm earlier and poke in with a fork to see if it's done. If baked too long it becomes very dry. Do not over-bake.
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