Baking in foil is hands-down my favorite way to prepare salmon: it’s fast, flavorful, fun to improvise with (you can play around with different herb combinations, and can also add all sorts of vegetables to the foil to cook along with the fish), and makes for the easiest cleanup ever (just toss the foil when you’re done plating).
SALMON WITH LEMON AND DILL (serves 2)
What you need:
2 salmon filets (I generally go for the pricier wild Alaskan salmon; it really does taste better)
2 tbsp butter
Olive oil
1 small handful fresh dill, chopped
1 lemon (cut half into thin rounds, leave the other half intact to use for juice)
About 1/2 cup white wine
Chopped green onions (optional)
