Is it just me or has the fish at the market been an epic fail lately? Personally, I generally believe in buying fish from a fish market and not a big box grocery chain, but the closest one is a little out of the way for weeknight dinners at the moment. I’ve been eying up the fish at the local grocery stores lately and it all leaves something to be desired. Thin flimsy cuts are scattered loosely through the case to fill the space. After a few nights of throwing in the towel and figuring something else out for supper, I was finally able to settle for two small salmon portions the other day to get my fish kick.
This is a super easy tasty meal that comes together in about 3 minutes of prep and 20 minuted of bake time.
Dill Rosemary Salmon
- 2 salmon portions or 1 salmon filet (about 1lb)
- 1 tbs mayo
- 1tbs fresh dill, finely chopped
- 1 teas fresh rosemary, finely chopped
- 1/2 cup breadcrumbs
- 1 lemon
Preheat over to 325 degrees F.
In a glass baking dish, place salmon skin side down. Coat the top of the salmon in with a thin layer of mayo. Sprinkle the dill, rosemary and breadcrumbs evenly over the salmon. Squirt with a few drops of lemon and bake for 20 minutes.
I always serve this over rice with a salad.
Sorry about the picture quality. The sun is on the other side of the house at night and it was setting before I really got a chance to snap any decent shots.
I am really hoping to try a stuffed flounder recipe soon! Guess it will depend on the stock or if I’ll just break down and drive to the fish market. >.>