You know those meals that look impressive but are super easy to throw together? The hands-off, Williams Sonoma photo shoot, break out your all-white everything serveware at your winter home in the Swiss Alps fancy? Yeah. Those are my favorite. Here’s one to add to your arsenal.
ROASTED SALMON WITH LEMON AND DILL
- 1-2 lb salmon plank
- 1 lemon
- 10-15 fresh dill sprigs
- olive oil
- kosher salt & cracked black pepper
- parchment paper
On a baking dish, place the salmon on a sheet of parchment paper. The paper isn’t a must but will simplify cleanup. Generously salt and pepper the salmon. Cut the lemon in half and juice one half. Slice the other lemon half into thin, crosswise slices.