You may have heard fish is healthy and eating it twice a week gives you tons of those healthy Omega 3 fatty acids that are so good for you.
I didn’t grow up eating a lot of fish and as much as I tried to like it as an adult, I just didn’t. That is until I went to a restaurant that knew how to cook fish. The first time I had Chilean Sea Bass the perfect texture with a seared outer layer topped with lemon butter, I about died. I found for me, the difference is night and day if someone knows what they’re doing with fish.
This has also been an area of frustration as I’ve not been able to perfect this in the kitchen. I chalked it up to one of those things I would just have to eat out if I wanted really good fish. Until I figured out this recipe.
Salmon, I think, is like a good steak. It’s so rich in flavor by itself, you really don’t have to do much but the right tweak can take it from good to great. This simple recipe makes delicious salmon that’s a crowd pleaser in our family.
- 4-5 Skinless salmon fillets, thawed
- 1 lemon
- 3 tbsp butter
- fresh dill (don’t worry if you don’t have this on hand, it won’t make or break the recipe)
Lay salmon in glass baking dish. Squeeze juice from half a lemon over top the fillets. Slice the remaining lemon half and place one slice on each fillet. Top each lemon slice with a 1/4-1/2 tbsp of butter. Sprinkle fresh chopped dill. Bake at 415 degrees for 20 minutes (for about 3/4 inch fillets) or until thick and flaky.
We roast a pan of veggies brushed in olive oil with salt and pepper at the same time the fish is cooking and call it a day!