Simple Supper Friday: Lemon Dill Salmon with Buttered ‘Zoodles’
I’ll be honest…I feel kinda silly posting this recipe. It almost seems too simple. But then, I thought about it more and realized that it’s the point behind my Simple Supper Friday meals — simple and uncomplicated. Not only that, but as basic as this recipe and ingredient combination is, it’s really delicious and makes for a nice summer meal. I think that’s reason enough to share.
As for my weekend, I work a couple hours out at Clackamas Physical Conditioning with Jason tomorrow morning and then will come back to town and run the usual errands with Jesse later in the day — mainly just grocery shopping. The rest of Saturday is open to whatever I want — yeah! I work at Recreate Sunday morning and then later, Jesse and I are going to a friend’s house out in Scapposse to have dinner and drinks, and also pick some veggies from their garden. I also have to go pick up my jar of Fatworks pastured pork lard on Sunday! I now have their duck fat, beef tallow and lard. I love that this stuff is made locally, and I can just order it and pick it up from the guy’s house. It can be shipped though and is not limited to Portland residents, so keep that in mind if you’re interested!
Any fun plans for the weekend?
For the salmon:
- 2 fresh wild Coho salmon fillets (or 1 large fillet, cut in half)
- 1 Tbsp grass-fed butter, melted
- Sea salt and pepper to taste
- 1/2 tsp dried dill, plus more if desired
- 1-2 Tbsp fresh lemon juice
- 2 thinly sliced lemon rounds
- Extra lemon wedges for serving, optional
- Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
- Place fish fillets skin side down in the pan. Brush on the melted butter and sprinkle with sea salt and pepper. Then, sprinkle the dried dill atop of the fillets.
- Pour fresh lemon juice over each fillet and then place one of the rounds atop of each, in the center.
- Bake for 15-18 minutes or until fish is cooked through.
- Serve atop of buttered ‘zoodles’ (directions below) and squeeze on extra lemon juice, if desired.
For the buttered ‘zoodles’:
- 2 medium zucchini (I used one green and one yellow)
- Generous amount of sea salt
- 1-2 Tbsp grass-fed butter
- Peel zucchini with a julienne peeler or use a spiralizer if you have one. Sprinkle the zoodles generously with sea salt and then place in a fine mesh strainer to “sweat.” Allow the water to drain from the zoodles for 15-20 minutes.
- After 15-20 minutes, squeeze out any excess water from the zoodles with your hands. Then, place in a microwave safe bowl and heat for 45-60 seconds. Once warm, add the butter and toss. Of course, you can briefly heat the noodles in a skillet on the stove and toss with butter.
Yields: 2 servings