For a quick and healthy weeknight dinner, wild caught salmon is an excellent choice. Using this recipe from Simply Recipes for inspiration, I added some fresh dill and substituted olive oil for the butter. It was done in 30 minutes and tasted delish served over rice!
New this week: carrots, broccoli and garlic scapes! It’s been soooo hot, I’ve had a hard time bringing myself to cook, but I’ve got some ideas for new recipes that will be posted soon.
CSA Week Four
baby bok choy
On a large piece of parchment paper, I placed the sliced fennel down first, followed by the salmon (skin side down). I seasoned the fish liberally with kosher salt and black pepper and then drizzled the whole thing with olive oil. I topped it off with lemon slices and then put a big bunch of fennel fronds on top.
I wrapped up the whole package in parchment and sealed the edges to keep in the steam before throwing it in the oven on a cookie sheet.
Before serving, I removed the fennel fronds – they were only there to infuse flavor into the fish – and sprinkled liberally with fresh chopped dill.