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Lemon Dill Salmon

Lemon Dill Salmon

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Prep Time: 2 minutes
Cook Time: 20 minutes
Yield: 4 servings

4 salmon filets, about 3 pounds
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon prepared minced garlic
1 tablespoon minced fresh dill
¼ teaspoon salt
½ teaspoon pepper

1. Preheat oven to 400° F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Rinse filets and pat dry. Place in prepared pan.
3. Drizzle olive oil and lemon juice over fish and sprinkle with garlic, dill salt and pepper.
4. Bake, uncovered, at 400° for 20 minutes. Arrange on a platter and serve warm or cold.
 

Suggested Wine:
Hagafen 2004 Estate Bottled Napa Valley Pinot Noir
Salmon needs Pinot; it’s just that simple. No other wine stands up as well against the distinctive oiliness of the fish.

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2 Comments
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Anina Kornilow April 2, 2009

Pinot noir from Israel Hi!
Golan Heights Winery's Yarden Pinot noir is awesome wine from Israel. You should try that one - it is also kosher le'pesach. Reply

Rina Kaufman Jerusalem, Israel March 29, 2009

euivalent of pinot noir in Israel I have noticed a few recipes with pinot noir wine and am interested what the equivalent would be in Israel. Is this a sweet, dry or semi dry red or white wine. Thanks Reply

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