I know that I have already shared a recipe for salmon with dill this week but I could not resist sharing this recipe too. First the salmon is baked with lemon, then topped with a buttery white wine sauce that gets a burst of flavor from some fresh dill added right at the end. After all the rich food we’ve eaten the last few weeks, it’s a nice change.
First, I want to start out by saying Happy New Year everyone! I truly hope you all had a wonderful and safe New Year’s eve. Ryan and I ushered in 2010 with some friends. And while we said goodbye to 2009 and all of the memories that it brought, I started looking forward to all that 2010 will bring. Then I started thinking about resolutions.
Each year I have every intention of following through with the New Year’s resolutions I make but in the spirit of complete honesty, I don’t always keep them. This year I decided to do something that I thought might be pretty easy to keep. After a friend of mine mentioned that I don’t have many fish recipes on the blog I realized that it was probably because I don’t eat nearly as much fish as I should. So this year I have made a resolution to get more fish in my diet, especially salmon which has loads of Omega-3 fatty acids. And I’ll just say that if every salmon recipe I make tastes this good, I should have no problem keeping this New Year’s resolution. Now, if only I could keep the one that involves eating less potato chips.
Preheat your oven to 450.
Line a baking sheet with aluminum foil and spray with non-stick spray.
Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat.
Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top.