Carol's Delicious Lemon Dill Salmon
1 pound salmon fillet (the thicker the fillet, the longer the cooking time)
Salt and fresh ground black pepper
Fresh dill, sprigs and dill weed ((1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed))
3 tablespoons of butter
1/2 cup of dry white wine, fish stock, chicken stock or water
oil for seasoning and pan prep
Heat oven to 325 degrees F.
Prepare cooking dish by pouring (either) 1 tbsp olive oil, white wine, fish stock, chicken stock, oil or water
Cut lemon into thin slices, lay several in bottom of dish. Place sprigs of dill on top of lemon and pour melted butter on top of dill/lemon. Next oil and season both sides of the salmon with salt and pepper. Place fillet on top of dill/lemon slices and add lemon slices on top of fillet and sprinkle with more dill weed. Bake for 20 to 35 minutes. Your fish is done when you press on it gently with a fork or your finger or when it flakes easily. Also, the appearance of white lines along the fish, the fish fat, means it's finished cooking.
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