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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon and Dijon baked salmon Recipe

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This recipe for Lemon and Dijon baked salmon is from Lam-Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1½ lbs salmon fillets
2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves, pressed
½ Tbsp Dijon mustard (we used grey poupon)
½ tsp salt
⅛ tsp ground black pepper
⅛ cup mild olive oil (not extra virgin)
2 Tbsp of fresh lemon juice
Lemon slices (for effect :)
Directions:
Directions:
heat the oven to 450˚F.
1. Line a rimmed baking sheet  with foil. I  didn’t line the dish and later regretted it while I scrubbed fiercely for a day and a half.
2. In a small bowl,mix together: 2 Tbsp chopped parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon mustard, 1/2 tsp salt, 1/8 tsp of pepper, 1/8 cup of olive oil and 2 Tbsp of lemon juice.  Smell it; it’s simply amazing!
3. Slice salmon into even portions: I ended up with 4 generous cuts of salmon. Lay them onto a lined baking dish with the skin-side-down.
4. Generously brush all sides of salmon with sauce and top with fresh slices of lemon.
5. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook or it will be dry. There you have it! An easy, excellent dish. See all the gunk I had to scrub off the baking dish? Yep, learn from my error and line it with foil.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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