Sometimes the simplest foods make the most delightful meals. This is certainly the case with this baked salmon. This is a dish I remember distinctly from my childhood, served often for a weeknight dinner or a Sunday lunch. It is a perfect pairing for a crisp green salad with vegetables from the farmers market and boiled potatoes. A basic meal like this may not sound very adventurous to you, but I think in a time when every meal you eat needs to be instagrammable, this meal is adventurous in it’s pure simplicity.

The playlist for this dish is full of songs that remind me of growing up, that are as visceral to that time as this dish. They are songs that are enjoyable on their own or as a backdrop for hearty conversation around the dinner table. This pairs incredibly well with our new Pavilion Chardonnay.

Ingredients
1 lb. Salmon Filet (wild, is of course, preferred)
1 bunch dill, chopped
3 Lemons, 2 cut into thin rounds, 1 cut into wedges
Olive Oil
Salt & Pepper

Method

1. Preheat oven to 350 degrees.
2. Pat salmon filet dry with paper towels and sprinkle with salt and pepper.
3. Cover salmon filet with chopped dill, and cover dill with Lemon Wedges.
4. Bake for 18-22 minutes depending on your desired level of doneness.
5. Remove from oven and remove dill and lemon rinds from salmon.
6. Serve with tartar sauce and any side dishes you’d like, although my preferred dishes are above.