Salmon with dill, lemon and purple onion
This simple preparation of salmon has very bright flavors to offset the richness of the salmon. You can serve this salmon with many accompaniments
Ingredients
- Salmon 6 oz / person – I like the thicker side of the filet so portions are equal
- Dijon mustard
- Salt and pepper
- Thinly sliced lemons peel included, seeds discarded
- Thinly sliced purple onion
- Fresh dill
- Olive oil
Instructions
- Preparation: Preheat the oven to 400 degrees.
- Place the salmon on a lightly oiled baking dish, skin side down.
- Evenly coat the salmon with Dijon mustard. The amount of mustard used is a matter of preference, I do a thin coating – see-through in some areas – slightly more in others. Use an offset spatula to spread the mustard easily and evenly.
- Then, season the fish with Kosher salt and freshly ground black pepper.
- In a bowl, combine the sliced onion, lemon, and dill. Lightly coat with olive oil, and season with salt and pepper.
- Lay the vegetable mixture on top of the fish in an even layer. This can be done an hour or two prior to placing the fish in the oven to roast.
- Bake the fish at 400 degrees until it is cooked to your preference. Cooking time will vary greatly depending upon your oven, how thick the fillet is, how cold it is when it goes into the oven, and how you like it cooked. I cook a 1lb piece (serves two very generously) for 20 minutes or so - and that is typically cooked to “medium” doneness, which is still soft in the middle - but cooked enough to flake - which is what I like. Some prefer rare; others cooked through.
Notes
The quantities on all ingredients are proportional to the size of the piece of fish you are buying. If you have a whole side of salmon for a party – then you would need a whole purple onion, three lemons and a good size bunch of parsley. For a 1 lb. piece of salmon, you need ½ lemon, 1/8 purple onion, and a few tablespoons of mustard and dill.