Lemon & Dill Salmon

This is such an easy and fresh dish that I bake at least once a month.  Add any steamed vegetable and side dish of Quinoa or wild rice for a delicious, healthy and very appealing-to-the-eye, dinner.

THE INGREDIENTS:

Fresh Salmon (2+ lbs)
Fresh Lemon (1 whole lemon, sliced in half - I use Meyers from my garden)
Olive Oil (about 1-4 Tablespoons; may substitute for Butter, melted)
Dill Weed (about 1-2 Tablespoons)
Sea Salt (unrefined is best, or Kosher salt will work)
Black Pepper (freshly ground)
Garlic, chopped (1-2 cloves) Optional

THE DIRECTIONS:

STEP ONE:  Preheat oven to 350 degrees.  Lightly grease baking sheet with ~ 1 Tbsp. olive oil (or 1 Tbsp. butter).

STEP TWO:  Place salmon on prepared baking sheet and drizzle olive oil on top.  Squeeze 1/2 lemon over salmon.  Sprinkle with sea salt, ground black pepper and dill weed.  Turn salmon over and repeat on the other side with remaining ingredients.

STEP THREE:  In the preheated oven, Bake 25 minutes or until salmon is easily flaked with a fork.

Again, this salmon goes well with a Wild Rice or Quinoa side dish, and fresh steamed vegetables - like

broccoli or string beans.  My kids eat it all up, every time.