|Dill-iver us from picky eaters|
|Only one is necessary, but things tend to come in threes|
|Summertime, and the living's easy|
2 (1- to 1 1/2-pound) salmon fillets
Coarse salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup full-fat Greek yogurt
1 small shallot, minced
1 clove garlic, minced
1/2 cup fresh dill, minced
1 lemon, freshly zested and juiced
Preheat the oven to 425 F.
Place the salmon fillets on a baking sheet lined with aluminum foil and season generously with salt and pepper. Drizzle with olive oil and lemon juice and fold the foil into sealed packets. Allow to stand at room temperature for 15 minutes.
|Taking off the chill|