Behind the Recipes
Salmon Fillets with Lemon Dill Vinaigrette by Divya Gugnani
Makes 8 servings
INGREDIENTS:
Eight 6-ounce salmon fillets
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 small shallot, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped dill
PREPARATION:
1. Preheat the oven to 375°. Cover a baking sheet with foil.
2. Place salmon fillets, skin side down on the baking sheet and season with salt and pepper.
3. Place a lemon slices on each fillets, overlapping them slightly.
4. Bake the salmon for about 12 minutes, until just cooked through. Salmon will turn bright creamy pink.
5. Meanwhile, in a small bowl, combine the lemon juice and shallot and let stand for 10 minutes. Whisk in the olive oil and fresh dill and season with salt and pepper.
Plating: Transfer the salmon to plates. Spoon the fresh dill vinaigrette on top and serve.
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