Salmon is a pretty hearty fish so it needs something piquant to balance out its robust character.
Or that’s what I’d say if I were some kind of pretentious foodie with more adjectives than friends.
As I’m a woman who values her time more than her turn of phrase, the biggest selling point of this recipe for me is that, aside from being tasty, it is extremely easy and quick to put together.
I had it on the table in 20 minutes…which is something of a record considering a lot of the time I spend ‘cooking’ is actually code for ‘digging in the fridge for a pre-meal snack while the meal itself is cooking’ and that takes time.
Time and a lack of shame.
P.S I’m heading home for a few weeks to visit with family and friends. While the blog will be updated daily as usual, I will probably not get around to responding to your comments. Apologies in advance – even though I might not say it, I love that you are reading and truly appreciate your visit 🙂
Lemon and Dill Salmon (serves two)
- 2 salmon fillets
- the juice of half a lemon
- 1 tbsp sour cream
- 1/4 cup heavy cream
- 2 tsps dried, or fresh, dill weed
- Sprinkle about a tsp of lemon juice over each fillet, wrap them in foil with a small knob of butter on each and bake at 350 for 15-20 minutes, depending on the thickness of your fillet.
- While the salmon is cooking, whisk the sour cream and heavy cream over a low heat. Stir in 2 tsps of lemon juice and the dill. Simmer for two minutes.
- Pour over the sauce over the salmon when ready and serve.
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This post was also shared at Party Wave Wednesday