Baked Salmon with Lemon Dill Pesto

Dill is one of my favorite herbs. We don’t eat enough fish, so I am going to try to make fish at least once a week. I guess it’s a tardy New Year’s resolution!

Baked Salmon with Lemon Dill Pesto

Serves 4 to 6

1/3 cup chopped fresh dill
4 green onions roughly chopped
Lemons slices – cut very thin

1½ lb center-cut salmon fillet with skin

Rub salmon with olive oil, salt and pepper.  Then arrange the dill, onions and lemon slices on top.

Wrap in parchment paper or foil.

Preheat oven to 400°F. Bake salmon until just opaque in center, about 20 minutes. Serve with Dill Lemon Pesto.

Lemon Dill Pesto
3 slices homemade-type white bread, torn into small pieces
2 Tbs fresh lemon juice
3 Tbs water
3/4 cup packed fresh dill (feathery leaves)
3/4 cup packed fresh flat-leaved parsley leaves, washed well and spun dry
2 tsp Dijon mustard
1/2 tsp freshly grated lemon zest
1/8 tsp sugar
1/3 cup olive oil

In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

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One thought on “Baked Salmon with Lemon Dill Pesto

  1. I made the pesto first, and it was quite thick, so I coated the fillets with the pesto, wrapped them in foil, and baked in the oven. I served the baked fish with a baked pumpkin/walnut/fetta/spinach salad, and it made a lovely meal.

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