Do you want to hear my favorite fish joke?  I heard it on Jay Leno years ago, and haven’t stopped telling it since.  Ok, here we go – “What’s a fish without an i/eye?”  It is …..fsssshhhhhh šŸ™‚  Ok, you had to be there.

Whether you love fish or a bit skittish about eating it, this is a lovely recipe for you to try.  The fish lover in you will appreciate the simple, unobstructed flavor of salmon that is gently enhanced with the acidity of lemon and white wine (the acid works quite well against the natural oily flavor of salmon).  Dill is the traditional accompaniment for salmon, and honestly, it looks quite pretty against the fish’ pink flesh.


Olive oil
1.5 pounds salmon fillet
salt and pepper to taste
4-6 sprigs fresh dill
1 lemon, sliced into 1/4″
1/2 cup white wine


1.  Preheat the oven to 375.
2.  Line a baking sheet with foil and lightly coat with olive oil.  Place the salmon, skin side down, on top of the foil.
3.  Season the salmon with salt and pepper.  Lay dill sprigs on top of salmon and cover with lemon slices.  Lightly drizzle with olive oil.
4.  Pour wine around the salmon.  Fold the foil around the salmon, forming an envelope.
5.  Roast salmon until desired doneness (about 20 minutes for medium).
6.  When serving, use a spatula to separate salmon from its skin and serve with wedges of lemon.  Garnish with fresh chopped dill.

I served the salmon for Mother’s Day with Mushroom & Dill Risotto and a side of Roasted Asparagus.

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