I learned how to make this recipe over a decade ago, while sitting in a friend’s kitchen, watching her cook a gourmet meal in 10 minutes flat, while carrying on an animated conversation. I promptly began to make it, and allowed it’s simplicity to carry me through many dinner dates where I wanted to impress, but also wanted to spend time with my dinner companion while cooking. It pairs beautifully with roasted asparagus, or some simple smashed red potatoes with rosemary and olive oil. Be sure to test for doneness early, as it’s never fun to eat dry fish!
Four pieces of salmon fillet, ¼ to ½ pound per person, or one large 1 to 2 pound piece of salmon fillet
4 to 6 tablespoons of Dijon mustard (depending on taste)
1 bunch of dill, washed and patted dry with a paper towel
Heat the oven to 425.
Oil a cookie sheet with canola oil.
Wash salmon under cold running water, and pat dry with a paper towel.
Place salmon, scales down, on the oiled cookie sheet.
Coat salmon with Dijon mustard, making sure to spread it evenly across the fish.
Using kitchen scissors cut ¼ inch pieces of the top fronds of the dill directly onto the mustard coated salmon. Cut enough dill to cover the salmon on the top.
Bake salmon for 10 to 15 minutes, or until cooked through.