Here’s a super easy salmon recipe that doesn’t require a marinade or tons of prep to get in the oven and on the table.  High protein, omega-3’s, bright lemony flavor and still great tasting leftover for tomorrow’s lunch.  And super affordable when salmon is on sale; which it always seems to have been for us lately.

I like to line my baking dish with foil to start ~ this will make clean up a cinch!

Wash your salmon and pat dry.  Place on foil lined baking sheet.  Grab a lemon, fresh (or dried) dill, capers, sea salt and pepper & garlic powder.

If you’re not afraid of mustard, grab a jar of country dijon.  Smear about a tablespoon or so over the fish ~ makes an easy, delicious, secret weapon-style, layer of flavor.  Next, sprinkle on sea salt, pepper, garlic powder, dill and capers.  Spill a little caper juice on top. Go ahead; it won’t hurt.  Just a little.  Squeeze half the lemon over the dressed salmon and slice the other half thinly.  Dress the salmon with the sliced lemons and throw it in a cold oven.  Bake for 25 minutes at 400 degrees.

Enjoy right away, with a side of veggies for dinner, or the next day on top of field greens as a salad.

I love lemons…and salmon…and capers.  I hope you will, too!

xoxo,

~p

Best Baked Lemon & Dill Salmon Recipe

 

Print

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

An easy, baked salmon recipe with bright lemon, briney capers, dill, salt and pepper. Couldn't get much easier than that!

: Phanneth Wood | www.fireflytales.net

: Dinner

Serves: 4

Ingredients

• 1.5 lbs of salmon
• 1 lemon - half juiced / half sliced thinly
• 1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
• 1-2 teaspoon of capers (more is ok if you like capers!)
• 1 tablespoon caper brine
• Sea salt & cracked black pepper, to taste
• ¼ - ½ teaspoon garlic powder, to taste
• 1-2 tablespoons Extra Virgin Olive Oil, divided

Instructions

1. Line a baking sheet with foil, drizzle with 1 tablespoon of olive oil.
2. Wash salmon and pat dry. Cut into 4 portions, place on the olive oil, skin side down.
3. Squeeze the juice of half the lemon and drizzle the other tablespoon of olive oil evenly over the top of each piece.
4. Sprinkle with garlic powder, salt, pepper, dill, capers and caper brine.
5. Lay sliced lemons over the top.
6. Put in a cold oven and bake for 25 minutes at 400 degrees (just don't pre-heat the oven).

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Ahhhh…Fish Fridays are almost upon us!  Lent begins this week and that means fish for Ash Wednesday and a seafood meal every Friday until Easter.  I’m a good wife.  I wouldn’t even dream of tempting  Joel with a beautifully cooked medium-rare steak on a Friday until the end of the Lenton season.

So you’re wondering how to incorporate a variety of seafood into what we’ve (and many other households) have dubbed “Fish Fridays”, huh?  I’ll start with something very simple:

Fish Tacos!

All you need is a beautiful pound of cod, halibut, tilapia, or catfish.  We prefer cod or halibut, but any firmly flaky white fleshed fish will do.

I don’t recommend salmon for this.  Just putting it out there.

Oh, and the fixings: corn tortillas, cheese, cabbage, limes and…Greek yogurt!

So here’s my secret to keeping this super simple ~ Simply Organic Fish Taco seasoning.  I’m using this as the marinade as well as in my Greek yogurt “aioli”.

Yep, I said Greek yogurt and not sour cream.

So, follow the package instructions to make the marinade, but keep out about 1 tablespoon of the seasoning.  Mix this into a small container of Greek yogurt and refrigerate until ready to serve.  About 20-30 minutes will do.

Grill the marinated fish just until it flakes easily, about 3-4 minutes a side.  Any longer and it will dry out and you’ll lose the flavor of the fish.  You can grill indoor, outdoor, George Foreman, or straight up in a skillet.  Cutting the fish into strips before marinading and cooking will keep your cook time to a minimum as well.

To assemble: heat 2 corn tortillas on a griddle (or in the microwave) until pliable, about 1-2 minutes per side.  You can do this in batches and keep in a tortilla warmer until ready to serve.

Top tortillas with grilled fish, shredded colby jack cheese, shredded cabbage and add a dollop of Greek yogurt sauce.  Serve with lime wedges.

Oh, and a side of Spanish rice if you have it handy!

Did I mention this is a totally gluten free meal?!  Just make sure your corn tortillas and cheese are certified GF.  Simply Organic seasonings, Chobani, limes and fresh fish are totally GF.  Like, totally.

I can’t wait to come up with some fun and exciting new ways, and maybe some twists on some good old ways, to prepare seafood for y’all this coming season.  Check back often!

If you want to share what you gave up for lent this year – leave me a comment! We can chat about it. 🙂

Happy Fish Fridays!

xoxo

~pw

5.0 from 1 reviews

Easy Fish Tacos Recipe

 

Print

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Easy Fish Tacos with a twist on the sour cream ~ replace with Greek yogurt!

: Dinner

Serves: 4

Ingredients

• 1lb fish (cod, halibut or tilapia), washed and cut into 1 inch strips
• 1 pkg Simply Organic Fish Taco seasonings, set aside 1 tablespoon
• 6oz plain Greek yogurt (Chobani is my choice)
• 8 white corn tortillas
• Shredded cabbage, to taste
• Shredded cheese, to taste
• 1 lime, cut into 8 wedges

Instructions

1. Place the washed and patted dried fish into a ziploc bag.
2. Prepare the marinade as directed, adding the vegetable oil to the fish in the bag, and mixing the powdered seasonings with warm water - OMITTING 1 TBSP of the seasoning. Add liquified marinade to the fish bag and refrigerate about 20-30minutes.
3. Pour off any liquid from the top of the yogurt. Add the 1 tablespoon of set aside seasonings to the Greek yogurt and mix until thoroughly blended. Refrigerate about 20-30 minutes.
4. Cook fish on an indoor or outdoor grill on medium-high for about 3-4 minutes a side.
5. Warm tortillas on the grill, a griddle or in the microwave.

To assemble

1. Divide fish into 4 servings
2. Divide corn tortillas into 4 servings - 2 per plate
3. Top tortillas with cooked fish, shredded cheese and cabbage (to taste) and a dollop of yogurt.
4. Serve warm with lime wedges to season

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