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Lemon Dill Salmon https://www.metro.ca/userfiles/image/recipes/saumon-au-citron-et-a-l-aneth-10538.jpg PT10M PT10M PT20M
Preheat oven to 425°F (220°C).Line a baking sheet with aluminum foil.Pat salmon piece dry and place skin-side down on prepared baking sheet.Drizzle evenly with olive oil.Sprinkle with dill, parsley, salt and pepper.Place lemon rounds on top of salmon.Bake for 10-12 minutes or until salmon flakes easily with a fork.
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4x1 lb (4x0,45 kg) salmon fillet 1 Tbsp. (15 mL) olive oil Irresistibles 2 Tbsp. (30 mL) fresh dill, finely chopped 2 Tbsp. (30 mL) fresh parsley finely chopped 1/2 tsp. (2 1/2 mL) salt 1/4 tsp. (1 1/4 mL) pepper 1 lemon, sliced into rounds
Lemon Dill Salmon

Lemon Dill Salmon

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4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x1 lb
    (4x0,45 kg)
    salmon fillet
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  • 1 Tbsp.
    (15 mL)
    olive oil Irresistibles
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh dill, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh parsley finely chopped
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1/4 tsp.
    (1 1/4 mL)
    pepper
  • 1
    lemon, sliced into rounds
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    LEMONS

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    BLOOD ORANGES

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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Line a baking sheet with aluminum foil.

Pat salmon piece dry and place skin-side down on prepared baking sheet.

Drizzle evenly with olive oil.

Sprinkle with dill, parsley, salt and pepper.

Place lemon rounds on top of salmon.

Bake for 10-12 minutes or until salmon flakes easily with a fork.

Source : Metro

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