Salmon Baked In Foil With Lemon And Dill (Kopie)

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Baking in foil is hands-down my favorite way to prepare salmon: it’s fast, flavorful, fun to improvise with (you can play around with different herb combinations, and can also add all sorts of vegetables to the foil to cook along with the fish), and makes for the easiest cleanup ever (just toss the foil when you’re done plating).

(serves 2)

What you need:

2 salmon filets (I generally go for the pricier wild Alaskan salmon; it really does taste better)

2 tbsp butter

Olive oil

1 small handful fresh dill, chopped

1 lemon (cut half into thin rounds, leave the other half intact to use for juice)

About 1/2 cup white wine

Chopped green onions (optional)

What you do:

1. Lay out a large square of aluminum foil (about 2 1/2 feet should do the trick), and fold in half lengthwise.

2. Fold up the sides of the foil to form a little box with an open top, as pictured above (I forgot to take a picture of this step when I was actually making the salmon, so let’s pretend that my spice jar is a piece of fish), and lightly butter the spot where you’re going to place the salmon.

3. Set the salmon in the foil box, and drizzle with olive oil and some fresh lemon juice (from the intact half). Pour in a little white wine, then sprinkle over the chopped dill, along with a little salt and pepper.

4. Place a small pat of butter and a couple of lemon rounds in the foil box alongside the filet.

5. Close up the sides of the foil (make sure they’re closed securely so the juice doesn’t leak out) and bake in a 400F oven for about 20 minutes, or until the fish flakes easily.

6. To serve, pour the sauce from the foil over the fish, add a couple of lemon rounds to each piece, and sprinkle with chopped green onions (if desired).

Side Dish Idea: ORANGE ROASTED ASPARAGUS

1. Cut off tough bottom third or so of the asparagus stalks (try bending one stalk in half; where it breaks naturally is where you should cut all the stalks).

2. Lay the asparagus in a single layer on a baking sheet, and drizzle with olive oil, fresh orange juice, and sea salt.

3. Roast in a 400F oven for about 5-7 minutes, or until just tender. Serve plated over an orange slice.