Roasted Salmon with Zucchini, Lemon, and Dill
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Everyday Food, September 2005
39 Ratings
- 5 star values: 3
- 4 star values: 6
- 3 star values: 13
- 2 star values: 12
- 1 star values: 5
Martha Stewart Member
Rating: Unrated
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!!
Martha Stewart Member
Rating: Unrated
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?
Martha Stewart Member
Rating: Unrated
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!
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Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
so good and so easy.