We like salmon but lately I have been sick of my usual salmon recipes. I wanted something light and easy and Whole 30 approved. So I threw together this simple recipe with dill and lemon and it came out very fresh and healthy but flavorful! The lemon and dill complemented the salmon well and we had it with a side of roasted zucchini and baby bella mushrooms and it was a perfect compliment. Using just fresh ingredients makes it easy to make gluten free meals! I used one large fillet (that Bill & I split) with the skin still on but you could easily do this with smaller portions, with or without the skin.
Easy Lemon Dill Salmon
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 2 - 4 Salmon Fillets
- 2 lemons, one sliced, one for juicing
- Dill
- Salt & Pepper
- Parchment paper
Instructions
- Preheat oven to 375
- On piece of parchment paper place salmnon fillet. Squeeze lemon over salmon fillets. Season with salt and pepper. Pull off some dill and sprinkle over fish. Place slices of lemon on salmon.
- Take the oposite sides of the parchment and pull it over the fish and fold/roll together until secure. Then take the opposite sides of the parcment and roll/fold in until sealed at each end. Bake on a cookie sheet for 20 minutes. Open parchment and serve.
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