Roasted Salmon with Zucchini, Lemon, and Dill
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Everyday Food, September 2005
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 1/2 pounds (about 3 medium) zucchini, cut diagonally into 1-inch-thick pieces
- 2 lemons, quartered, seeds removed
- 8 sprigs fresh dill
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 (about 8 ounces each) skinless salmon fillets
Directions
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Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
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Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.
My olive oil was garlic infused. I didn't have fresh dill handy, so used dried. It was Great!! The salmon really does have to be skinless to soak up the flavor generated in the pan by the lemon and oil. I can see where fresh dill would have added something. I would definitely keep the garlic olive oil, but I might add a light sprinkling of onion powder. And next time I would brush some of the oil from the pan, onto the top of salmon to keep it moist. The course salt is a must. Delicious!!
We are not zucchini fans-how much would I need to adjust the cooking time for other veggies, such as potatoes or carrots. How about asapragus?
Easiest meal I've tried yet! Tasted great and it's perfect for phase one of the South Beach diet. I may try one lemon next time; not a lemon fan anyway. My wife loved the lemon so....I actually will probably keep the lemon. On the table in 22 minutes flat!
Easiest meal I've tried yet! Tasted great and it's perfect for phase one of the South Beach diet. I may try one lemon next time; not a lemon fan anyway. My wife loved the lemon so....I actually will probably keep the lemon. On the table in 22 minutes flat!
so good and so easy.