This recipe for Lemon Dill Baked Salmon came from the Blood Sugar Solution Cookbook. I know at first glance it sounds like it would be “too healthy” to be good, but everything I’ve made out of this book has been A-MAZING! This salmon was no exception. I served it with a side of my Roasted Red Potatoes and sautéed cabbage. I hope you like it!
1.5 tsp EVOL
1.5-2 garlic cloves, minced
Juice of 1/2 a lemon
1/4 tsp dill weed
1/4 tsp parsley
1/4 tsp tarragon
1/4 tsp salt
1/4 tsp black pepper
2 (2-oz) skin-on wild salmon fillets
Preheat the oven to 350 degrees. Grease a baking sheet/dish with the 1/2 tsp EVOL and set aside
Combine the garlic, remaining EVOL, lemon juice, herbs, salt, and pepper in a bowl and mixed until well blended.
Place the salmon fillets, skin down, on the baking sheet/dish. Evenly spread the herb mixture on the top of each fillet. Bake until the flesh becomes easily fork flaky (15-20 min).
Enjoy! You can refrigerate over night and serve the next day, but fish is always better when it’s freshly prepared.