This recipe, adapted from Damn Delicious is so quick and easy. Literally, 10 minutes to prepare and 30 minutes to cook. With a delicious lemon-buttery sauce, you would never know it was so easy. Serve it with rice pilaf and a vegetable. The tart lemony flavor of this dish pairs well with a Sauvignon Blanc.
Ingredients
1/3 cup melted unsalted butter
1/4 cup freshly squeezed lemon juice
Zest of one lemon
3 cloves garlic minced
1 Tablespoon dried dill weed
Salt and pepper to taste
2 pound salmon
Optional for garnish: 1/2 lemon sliced very thin and fresh chopped dill
Instructions
Preheat oven to 375 degrees.
Melt butter in small saucepan over low heat. Turn off heat when melted. Whisk in lemon juice, lemon zest, garlic, dill and salt and pepper to taste.
Line a large baking pan with aluminum foil. Place salmon onto foil and fold up all four side of foil. Spoon butter mixture over the salmon. Place sliced lemon on top of fish. Fold foil over the salmon, covering completely and sealing packet closed.
Place in oven and bake until cooked though, about 20 - 30 minutes (depending on thickness of salmon)
Garnish with fresh dill. Serve immediately, Spoon a small portion of pan drippings (butter sauce) over the top of each serving.
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