Roasted Dill Salmon

Cook Time: 20 minutes Servings: Yield 4 to 6 servings Source:

Ingredients

1 ½ pounds skin-on, center-cut salmon fillet

1 ¼ teaspoons kosher salt

½ teaspoon black pepper

¼ cup fresh lime juice or Seville orange juice, plus additional wedges, for serving

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon dried dill or 3 tablespoons chopped fresh dill

1 large garlic clove, crushed

¼ teaspoon ground turmeric

⅛ teaspoon ground saffron (optional)

Directions

Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

Nutrition

Calories: 299
Total Carbohydrates: 5 grams
Cholesterol: 62 milligrams
Total Fat: 19 grams
Dietary fiber: 0 grams
Protein: 23 grams
Saturated fat: 4 grams
Sodium: 362 milligrams
Trans Fat: 0 grams