Quick Lemon Herb Salmon

I really didn't have time to fuss over dinner so making this salmon was easy. As I grabbed one ingredient after another the ideas started flowing. What I did know is that I did not want to add dill. This is a pretty basic no fuss way of doing salmon. Adding some freshly grated ginger would have been a nice touch. You can added whatever herbs you like. It was nice to break away from the usual dill that gets added to salmon dishes. As for the lemon... well I am such a citrus girl and quite like a bit of pucker!  

First, I covered a baking tray with parchment paper. Then I placed the pieces of salmon on the lined tray. Over each piece of salmon, I squeezed fresh lemon juice. Drizzled a bit of olive oil. Added a bit of freshly ground black pepper. I scattered a generous amount of mixed herbs. Placed a nice lemon sliced on top, adding a bit more herbs and then drizzled a good amount of balsamic vinegar over each slice. The salmon sat, to infuse, as the oven warmed up. With the oven hot at about 350ºF/175ºC, I placed the tray inside the oven and baked the salmon pieces for about... 15 minutes. If you do have time to plan ahead you can easily make this as a marinade and let the salmon sit overnight. -JW 

Salmon

Last nights dinner was salmon baked in a parchment paper pocket with butter, fresh dill and lemon slices. In my view parchment paper is one of those glorious kitchen must haves. Very versatile, disposable but worth every cent. 
Just cut a piece of parchment paper according to what you are going to fill it with. Add the salmon. On top of the salmon add a dollop of butter, fresh herbs... in this case dill and follow with fresh lemon slices. Fold all edges underneath to create a pocket. You could also seal with melted butter. Bake at a 350 degree oven for about 20-25 minutes.        

I served it with a side of fresh peas and Perishke, baked perogy, in a dill cream sauce. The perishke I bought at Two Baba's & A Stove from the framer's market. Why mess with perfection! Dinner was very tasty, fresh and filling. - JW