Lemon-Dill Wild Salmon

May 18th, 2010
Entrée, Recipes
No Comments

Lemon-Dill Wild Salmon

By Dr Mark Hyman Published: May 18, 2010

Yield: 4 Servings
Prep: 5 mins
Cook: 20 mins
Ready In: 25 mins

This easy salmon entree can be grilled as well, if preferred. The rich flavor of the fish is complemented by the fresh herb mixture. Enjoy!

Ingredients

3 Cloves Garlic
1 Tablespoon Olive Oil
2 Tablespoons Lemon Juice
1/2 Teaspoon Fresh Dill Weed
1/2 Teaspoon Fresh Parsley
1/2 Teaspoon Fresh Tarragon
1 Pound Wild Salmon

Instructions

Pre-heat oven to 325 degrees.
Mince the garlic. Combine the garlic, olive oil, lemon juice, and herbs in a bowl. Mix.
Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place salmon, skin-side down, on the sheet pan. Evenly spread the herb mixture over the salmon. Bake for approximately 15–20 minutes or until fish flakes easily when tested with a fork: internal temperature of the salmon should be 155 degrees.

Cuisine: American
Course: Entrée
Skill Level: Easy
Print Recipe

About Dr Mark Hyman

MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a four-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. More about Dr. Hyman or on Functional Medicine. Click here to view all Press and Media Releases

View all posts by Dr Mark Hyman →