Ginger Dill Salmon

Ginger Dill Salmon is a wonderful mix of light and bright flavors from the topping with the buttery richness of the fish. An adaptation of this New York Times recipe served with a citrus salad- I love the addition of jalapeno pepper for a slightly warm finish. It can also be prepared up to two days in advance. Best of all, it tastes equally delicious whether served at room temperature or chilled.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 156 kcal per serving

Ingredients

1 lb - salmon fillet
¼ cup - fresh dill
1 tsp - black pepper
2 tablespoons - fresh ginger
2 tablespoons - lemon juice
2 - green onions
1 - jalapeno pepper
2 tablespoons - extra-virgin olive oil
1 tsp - kosher salt

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet or tray with parchment paper and coat with a drizzle of olive oil. This will help prevent the salmon from sticking. Place the salmon fillet on the prepared sheet pan, skin-side down.
Combine the grated ginger with chopped fresh dill, freshly ground black pepper, salt, lemon juice, sliced green onions, and diced jalapeno peppers in a small bowl. Mix well.
Drizzle a small amount of olive oil over the salmon fillet on the sheet pan.
Evenly spread the ginger dill mixture over the salmon, ensuring it covers the entire surface.
Sprinkle flaky sea salt over the top of the salmon for added flavor.
Roast the salmon in the oven for 12-15 minutes or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
Use an instant-read thermometer to check the temperature in the thickest part of the salmon. The salmon is done when it reaches 145°F (63°C), or you can check for doneness by gently inserting a fork and seeing if the fish flakes easily.

Nutrition