Lemon Dill Salmon

Adapted from All Recipes

Lemon and dill are a classic topping for salmon.  I accompanied the dish with some yellow summer squash because I love how summer squashes absorbs the liquids when baked or grilled.  I also made a quick Taboule Couscous salad for the side.  The salmon turned out fantabulous.  I think I would cut down just a bit on the butter next time, but here is the original recipes. 

Ingredients:

·         1 lb. salmon fillets

·         ¼ cup butter, melted

·         5 Tbs lemon juice

·         1 Tbs dried dill weed

·         ¼ tsp garlic powder

·         Salt and pepper, to taste

Directions:

• Preheat oven to 350 degrees F.  Place foil in a medium baking dish.
• Place salmon in the foil-lined baking dish.  Mix the butter and lemon juice in a small bowl, and drizzle over the salmon.  Season with dill, garlic powder, salt and pepper
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Notes:  I added yellow summer squash to this dish and baked with the salmon.  It absorbed the lemon flavor and was a great accent to the dish.  Can try to make with other types of fish, as well, such as mahi-mahi.