Baked Salmon with Dill

Serves: 2
Total Calories: 600


1 medium onion, cut into 1/8-inch slices
1 fresh red bell pepper, cleaned and cut in 1/8-inch slices
2 tablespoons butter
1 pound salmon fillet, with skin removed
1 cup minced fresh dill (no stems)
2 slices of lemons, 1/4-inch thick
1 teaspoon chopped garlic
4 - 6 ounces Italian salad dressing


Sauté onion and red pepper slices in butter over medium heat until they soften. Cover the bottom of a small baking dish evenly with the sautéed vegetables. Place salmon, skinned-side-down, on top of the vegetables. Completely blanket with fresh dill. Place lemon slices side by side on top of dill and salmon. Sprinkle with garlic. Pour Italian dressing over dish until lightly saturated (like mist on grass). Bake at 350° for 30 minutes. Serve hot. Any leftover salmon can be served cold sprinkled over a fresh garden salad the next day.

Nutritional Facts:

Serves: 2
Total Calories: 600
Calories from Fat: 313

This Baked Salmon with Dill recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Baked Bluefish Stuffed with Wellfleet Oysters
Bluefish Grilled in Foil
Baked Salmon with Dill
Baked Salmon with Carrots and Zucchini
Smoked-Salmon and Cream-Cheese Quesadillas
Grilled Lime Salmon Steaks
Dilled Haddock Parmesan
Baked Boston Scrod
Marinated Cod
Poached Cod with Lemon Butter Sauce
Baked Swordfish Steak
Baked Wild Trout
Stuffed Sole
Halibut Provençal
Sesame Balsamic Tuna
Baked Stuffed Flounder
Lobster Thermidor
Merrymount Lobster
Lobster à la Newburg
Baked Shrimp Scampi
Roasted Red Pepper and Shrimp Grits
Garlic Broiled Shrimp
New England Shrimp Casserole
Shrimp Stir-Fry with Lemon
Sweet-Sour Shrimp
Alice’s Special Shrimp
Shrimp and Crabmeat Casserole
Crab Casserole
Phyllis Lake’s Hudson River Crab Cakes
Scallops en Casserole
Dill Sauce with Scallops Over Angel Hair Pasta
Clam Fritters (Fritura de Marisco)

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