Salmon with Lemon and Dill

I have always been a fan of seafood when eating out, but I've never really been "brave" enough to cook it at home. It is easily overcooked and kind of gross to handle - especially if the skin is left on.

I can say, however, that the salmon is better cooked with the skin on. It comes off so much easier after cooking. The lemon and dill in this recipe are a perfect complement to the salmon.

Salmon with Lemon and Dill

1 pound salmon fillets
5 tablespoons lemon juice
1 tablespoon dried dill week
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

1. Preheat oven to 350 degrees. Lightly grease a medium baking dish.

2. Place salmon in the baking dish. Drizzle the lemon juice over the salmon. Season with dill, garlic powder, sea salt and pepper.

3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.



Tip: To take the "fishy taste" out of fish, soak your fish in milk (any fat percentage is fine) for up to 24 hours before using in a recipe. (Thanks to my friend Lauren for that tip!)