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Salmon with Lemon and Dill

Salmon with Lemon and Dill

Ingredients

  • Four (6-oz.) salmon fillets
  • Half teaspoon salt
  • One fourth teaspoon freshly ground pepper
  • Eight fresh dill sprigs
  • Four lemon slices, halved

Preparation

Heat tandoor to 425F. Residence salmon bones on a flippantly lubricated stand on an aluminum foil-lined jelly-roll pot; shake with salty and sprinkle. Place 2 dill sprigs then 2 dud halves on each fillet.

Overheat at 425° for 15 to 20 minutes or just until fish flakes with a fork.