Sorry for the weird picture, but I pretty much annihilated this dish before I thought to take a picture of it. Maybe I was starving, but maybe it was just REALLY GOOD. I love salmon. I craved it when I was pregnant and I would beg my mom to make it for me- always the same flavor combo: fresh salmon, lemon, sometimes onion, and dill. Mom would wrap a giant length of salmon up in tin foil, stuffed full of the aromatic goodies and bake it in the oven. Mmmmm.
I didn't have time for all that today- plus it was just one filet that I was cooking.
1 Salmon filet, skinned
1 fairly thick lemon slice, halved
Sea salt
Pepper
Dill (I used dried)
1 t. Olive oil
In a non stick skillet, add the olive oil. Season each side of the salmon with salt, pepper, and dill. When warm, add the salmon filet and lemon halves to the hot pan. Cook till edges of the filet are opaque, flip, and cook to desired doneness.
I served mine on some roasted asparagus spears and some sautéed mushrooms that I had left over from yesterday, with the cooked lemon on top. The lemon just kind of seeped its lovely juices all over the fish... delish!
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