The other day, it dawned on me that I really hadn’t been doing a good job of eating at least one helping of seafood per week. Typically, I do have anchovies or sardines on my salad a few times per week, but I figured that this didn’t really count.
Last Friday when I got home from work, I dug through my wife’s recipe box and found an old favorite for salmon in dill-butter sauce, but this time I decided to put my own twist on it.
- 1 lb of wild salmon cut up into two filets (or more if you’d like)
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of dried dill weed
- 2 teaspoons of minced garlic
- 2 tablespoons of grass-fed butter
- Preheat the oven to 400 degrees.
- Place salmon in glass cooking dish and evenly sprinkle ingredients (not including the butter) across the filets.
- Cut up the 2 tablespoons of butter into small square pieces and then spread the small squares of butter evenly across the fish.
- Place the cooking dish in the oven and cook for between 20 and 25 minutes.
Typically I’ll pair this with some asparagus to round out the meal. Or, I’ll cook it the night before and bring it for lunch to pair with a kale salad with apple cider vinegar dressing.
In any event, the dill mixed with the butter goes deliciously with the wild salmon. Give it a shot, I promise you won’t be disappointed!