Sunday, February 8, 2009

Lemon & Dill Salmon

I bought a huge container of salad greens at Sam’s Club and was determined NOT to let it go to waste. One Friday while I work I asked The Boy (who now has a faux-hawk, just FYI) to get some salmon out to thaw. When I got home from work I began to look through my list of recipes I’d bookmarked. I came across this recipe from Joelen’s blog for a simple salmon she served over salad (try saying THAT 3x fast!). I didn’t have any fresh herbs so I used all dried. I also jazzed it up with some blueberries & craisins I had on hand, and topped it with feta cheese. It was VERY yummy. The Boy picked off all the blueberries, but that’s fine with me, I’ll eat them! I topped it with a raspberry vinaigrette dressing.


Grilled Lemon & Herb Salmon


2 salmon fillets
1/2 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
salt & pepper to taste

For Salad:
feta cheese
raspberry vinaigrette
spring mix salad


Season salmon with salt & pepper. In a baking dish, combine zest, juice, and herbs to create a marinade. Place salmon in marinade for 20 minutes.

Heat grill pan and lightly coat with cooking spray. When grill is hot, add salmon and cook until firm to touch.

Toss craisins, blueberries, and salad mix. Top with vinaigrette, salmon, and feta cheese.

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