Where do I begin? My very first recipe post… Let me start by saying if you are the grammar police, I’m not your girl. I am not by any means a writer, I am more of the “I write like I speak” type. It drives my husband crazy. Also, I am extremely ADD. Just putting all of my cards on the table before we start this little adventure.
Now that we have that out of the way, you might be wondering why I chose this particular salmon recipe for my first recipe post. There are many reasons why I love this salmon recipe, but probably the #1 reason is that this was the first healthy recipe my husband ever asked me to make again. He is 100% a “meat and potatoes” type of chap, and the fact he asked me to make a salmon recipe again!? WOAH. I knew I had a winner.
This dish gets made AT LEAST once a month in our household. Considering we love to experiment with new things in the kitchen, that is pretty impressive.
Another reason I decided to kick off this party with this salmon is because it is a great representation of the type of recipes you will find on Forking Scrumptious. It’s tasty, versatile, light, satisfying and it passes the hubby test.
Serve it with a salad to keep it light, or with a cream based pasta if you need a little indulgence in your life. Even keeping it simple with rice is a winner. What I love is that it is so versatile! Get creative and enjoy!
- 1lb side of salmon, skinless and boneless
- ¼ cup dill, chopped
- 1 tablespoon unsalted butter, cut into 4 smaller piece
- 2 lemons, thinly sliced
- Preheat oven to 375 degrees
- Line a large baking dish with aluminum foil
- Place salmon in baking dish and season with salt and pepper
- Coat salmon in chopped dill and disperse butter throughout the salmon filet
- Cover salmon with lemon slices
- Bake for 20 minutes or until salmon is pink and cooked through