You’ve probably had fresh dill with smoked salmon, but have you ever tried it on a baked salmon filet? A sprinkling of that and a touch of salt and pepper make for a flavorful flavor pairing , but I also like to top this dish with a hearty saute of mixed mushrooms, butter, sliced garlic and white wine. An elegant presentation that comes together in no time at all.
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Baked Salmon with Dill & Mushrooms
Ingredients:
- (2) 6-7oz. salmon filets
- salt and pepper
- 1 lemon, sliced
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon butter
- 4 oz. mixed mushrooms
- 3 garlic cloves, thinly sliced
- 1/4 cup dry white wine
Directions:
- Preheat the oven to 375 degrees. Spray a parchment or foil-lined baking sheet with olive oil spray; place the salmon filets on the sliced lemons—all on the baking sheet. Season each filet with a pinch of salt and pepper, and divided the fresh dill amongst the fish as well. Bake for 20-22 minutes, or until the fish is flaky and cooked to your liking.
- To make the mushroom saute, melt the butter along with 1 teaspoon of olive oil in a saute pan. Add in the sliced garlic, mushrooms and ¼ teaspoon of salt and a big grinding of black pepper. Saute the mushrooms and garlic for 10 minutes over medium-low heat, or until the mushrooms are tender. Add in the white wine and cook for an additional 3 minutes, or until the liquid has reduced a bit. Serve the warm mushroom mixture over the cooked salmon.
Tagged: baked salmon, fresh dill, garlic, lemons, mixed mushrooms, mushroom sauce, mushrooms, salmon, salmon filets, salmon with dill, salmon with dill and mushrooms, white wine
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