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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
I’m tired of all the salmon made with typical sweet and store-bought sauces (teriyaki sauce, duck sauce, etc.). I was inspired to get away from that. This one is simple, fresh, low fat, easy, and pretty too! I eliminated the olive oil that I used to use when preparing this salmon because it tastes just as good without it. It’s a perfect light main dish or appetizer for your Yom Tov table.
6 fillets salmon (about 2 pounds)
juice of 1 lemon plus 2 lemons, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 bulb garlic, peeled and crushed
3/4 cup fresh dill, chopped
Preheat oven to 375°F. Place salmon in a baking pan.
Pour lemon juice over salmon. Season with salt and pepper. Tuck half of the lemon slices under the fillets.
In a small bowl, combine garlic and dill to form a paste. Spread paste over the fish. Top with remaining lemon slices.
Cover pan and bake for 18 minutes, or until fish flakes easily with a fork.
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How much olive oil did you use when you used it?
If I use frozen crushed garlic & frozen dill cubes how many cubes of each do I use? Also, if I use frozen cubes do I decrease or skip the 1/4 teaspoon salt the original recipe calls for?
1 clove of garlic = 1 tsp. 1 frozen cube=1 tsp.
Frozen dill is not going to be exactly the same, but I would guess around 6-8 cubes should work.
The cubes don’t have salt to them so you can keep the salt the same if you’d like.