We’re still enjoying our gift pack of frozen wild fish from Vital Choice, I’m loving the convenience of the individually frozen portions that defrost quickly, it makes preparing a fish meal a cinch to throw together. The other night it was wild salmon with mustard and dill. By now we all should know that wild salmon is a healthy and safe source of important omega 3 fatty acids.
I usually try to make this recipe using fresh dill, but the recent heavy rains have destroyed my container of dill growing on the deck, so I used dry dill which worked perfectly well. I roasted broccoli and sweet potato and steamed asparagus to serve with the salmon. Dinner was easy to prepare, healthy and delicious.
Roasted Salmon with Mustard and Dill
- 4 fillets of salmon, about 6 oz each
- 1 – 2 tablespoons of stone ground mustard – enough to sufficiently coat the salmon, do not coat the skin side
- Juice of 1 lemon
- Extra virgin olive oil for drizzling
- 1/4 teaspoon garlic powder
- Salt and pepper
- 2 tablespoons of fresh dill or 1 tablespoon dried dill
Pre-heat oven to 375 degrees.
Squeeze the juice of one lemon over the salmon fillets.
Drizzle with extra virgin olive oil.
Sprinkle with salt, pepper and garlic powder.
Spread the mustard evenly over the top of the salmon, sprinkle the dill over the mustard, coating the salmon generously.
Place the salmon skin side down on a lightly oiled roasting pan and roast in the oven. till salmon is fork tender and flakes easily, about 10 mins depending on thickness.