Here’s a twist on salmon that isn’t too complicated.

Dilled salmon with a hint of butter, mustard and lemon.

  • 3 Tbs. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 10 oz. fresh spinach (if using frozen, thaw and thoroughly drain it)
  • 1 Tbs. plus 2 tsp. lemon juice
  • 2 Tbs. chopped fresh dill
  • 4 teaspoons dijon mustard
  • 4 salmon filets
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 tsp. drained capers
  • 4 tsp. butter

Preheat the oven to 400 degrees. Smear four sheets of aluminum foil (each about 20 inches long) with one to two Tbs. of the olive oil.

Put the rest of the oil in a large skillet with the onions and garlic. Cook for one minute. Add the spinach and cook for another few minutes, until it’s wilted. Add 1 Tbs. of the lemon juice and cook for another 30 seconds while stirring. Remove from heat and stir in 1 Tbs. of chopped dill. Cool for 10 minutes.

In a small bowl, combine the mustard, the other 1 Tbs. of chopped dill and the 2 tsp. of lemon juice.

Place 1/4 of the spinach mixture on each piece of oiled foil. Top with a filet of salmon. Sprinkle the salmon with salt and pepper. Spread the mustard mixture on top of the salmon. Top each filet with 1 tsp. of capers and 1 tsp. of butter. Fold the foil lengthwise over the filets, then fold it down. Crimp the edges into a pouch and place on a baking sheet.

Bake for 12-15 minutes.

Adapted from The Sugar Solution
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