Comida Kraft
Recipe Box

Super Easy Lemon and Dill Salmon

 Kim Hood
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What You Need

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Make It

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  • Preheat oven to 375°F. Sprinkle the bottom of a casserole dish with extra virgin olive oil (just enough to keep the fish from sticking).
  • Rinse the fresh or thawed salmon fillets in cold running water. Rub with a SMALL amount of salt and pepper. Place in the casserole dish, making sure that the entire underside of the fish is coated in the olive oil. Sprinkle the top with dill weed.
  • Bake for 10-15 minutes (may be more depending on how many fillets you are cooking) or until fish flakes easily with a fork. Squeeze on lemon juice to taste. Serve hot with additional lemon wedges.


I like to serve this fish on a bed of fresh or blanched baby spinach leaves, covered with a homemade lemon juice vinaigrette; or with a medley of steamed vegetables

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