Lemon Dill Baked Salmon
Ingredients
- One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught
- 2 tablespoons Myer Lemon Olive Oil
- Salt and fresh ground black pepper
- 1 to 2 teaspoons of Dill Olive Oil, plus more for serving
- 1 lemon, sliced
- 1/2 cup dry white wine
- Preheat oven to 325 degrees F.
- Lightly oil and season both sides of the salmon with salt and pepper.
- Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs.
- Pour wine (or stock) into the baking dish, and then cover with aluminum foil. Bake the salmon about 12 to 30 minutes, depending on the thickness of the fillets; the salmon will begin to flake. Check the salmon after 10 minutes to see its progress.
- Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Sprinkle some more fresh herbs on top and serve!
