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Lilly’s Table

 
 
Cucumber Sauce
© Lillys-Table.com Photo of Lemon Salmon Fillets
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lemon Salmon Fillets

from Salmon with Cucumber Sauce, the Week of September 1, 2013.
View the previous recipe for this meal.

If you have a Cedar-Plank this is an excellent place to use it. If not, no worries, the salmon comes together quickly and with little mess. Add a few slices of lemon, pinch of dill and your protein is complete.

Ingredients

  • 10 ounces salmon, wild, cut in two 5 ounce pieces, approximately
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 1 lemon
  • 1 teaspoon olive oil
  • 2 pinches dill, fresh or fresh dried, as an optional garnish

Serving Size: 2 People

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Preparation Instructions

Preheat oven to 400.

Season the fillets with salt, pepper and place on a baking sheet lined with parchment or a soaked cedar plank. Cut four slices off the lemon. Place the lemon slices on the salmon pieces and place the remaining hunk of lemon alongside. Drizzle each piece of salmon with the olive oil.

Bake for 8-12 minutes until the fish feels firm to the touch, but not hard and can be gently flaked.

Take the lemon hunk and carefully (since it will be hot) squeeze the juice on to the fillets. Sprinkle on the dill at the end.