As the days grow longer and local farmers’ markets brim with fresh seasonal produce, May is the perfect time to bring lighter, brighter flavors into the kitchen.
This recipe from Jmore food expert Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Lemon and Dill Salmon
Ingredients
- 1 1/2-2 pound salmon fillet, skinless
- 1/2 teaspoon salt
For sauce:
- 2 Tablespoons olive oil
- 1 lemon, juice only
- 3 Tablespoons chopped dill
- 1 Tablespoon honey
- 1/2 teaspoon salt
- 1/3 cup chopped pecans
- Salt
- Pepper
Instructions
- Line a baking dish with parchment paper.
- Lay the salmon on a cutting board and pat it dry. Sprinkle with salt on both sides and place it on top of the parchment paper.
- Using a sharp knife, score crisscross 1/4-inch deep slits in the salmon. Make sure not to cut all the way through, just cut the top of the fish.
- Mix the sauce ingredients well, for a couple of minutes to allow the sauce to fully absorb the flavors.
- Using a spoon, scoop the sauce and drizzle it on the fish, spreading it and making sure it goes into the slits you made with the knife. Leave two tablespoons of sauce for later.
- Sprinkle a pinch of salt and fresh black pepper.
- Bake at 425° for 18-20 minutes. Open the oven and spread the pecans on the fish.
- Bake for another 3 minutes just to toast the pecans.
- Remove from the oven and sprinkle the rest of the sauce. Decorate with fresh dill and serve!
Notes
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