Lemon Dill Wild Salmon With Asparagus

serves 2-4

Ingredients

2-4 pcs Wild Salmon (approx. 6 oz each), skin left on

For Marinade

1 tbsp Olive Oil

1 tsp Dijon Mustard

2 tbsp Lemon Juice

1 tsp Dill (fresh or dried)

2 cloves Garlic, minced

Salt and Pepper

Lemon Slices, if desired

I like to serve the fish over a bed of spinach or greens tossed with a little olive oil and balsamic vinegar.

Combine marinade ingredients and pour into a shallow dish large enough for the salmon to fit. Place salmon in the dish skin side up at first to coat the meat, and then turn fish over with skin side down. Place lemon sliced on top. Alternatively, pour marinade into a large ziploc bag, add the fish pieces and lem

on slices, seal the bag and coat all sides of the fish. Marinade for at least 15 minutes and up to two hours prior to cooking (if longer than 15 minutes, place in refrigerator). In a large skillet – prepared with olive oil or cooking spray – and over medium-high heat, cook salmon for about 7 minutes per side or until just cooked through. The center of the fish should no longer be dark pink, but the fish should still be very moist. Serve warm.

Roasted asparagus pairs really nicely with this lemony salmon. To roast,  simply toss with olive oil, salt and pepper and bake for about 10-12 minutes at 350ºF.

Nutrition Information (Approximate Values): 210 Calories, 10.5g Fat, 28g Protein, 0g Fiber, 0g Carbohydrates