Dilled Salmon Harvest Bake
Salmon and dill are a perfect pairing. It pays to buy fresh dill when you make this dish, so don’t skimp on that. Serve this dish with a fresh cucumber salad as cucumber is another natural flavor compliment to salmon.
4 scallions, chopped
1 1/4 lb. salmon fillet
1 Tblsp. butter, cut into small pieces
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into strips
2 celery stalks, diced small
Preheat oven to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non-stick cooking spray.
Lay the scallions in the pot.
Place the salmon fillet onto of the scallions, skin side down.
Arrange the butter pieces over the top of the salmon fillet.
Sprinkle half of the salt and half of the pepper over the salmon and sprinkle the garlic over.
Place the lemon slices over the top of the salmon, then top the lemon with 1/2 the dill.
Place the potatoes, carrots, zucchini and celery into the pot.
Place the remaining dill sprigs over the top.
Sprinkle with the remaining salt and pepper.
Cover the pot and bake 40 to 45 minutes or until the salmon is tender.
Makes 4 servings