Eat more fish. That is what we are being told so here is a really simple way to have some for dinner. Make sure you get fresh not previously frozen wild salmon. If it smells fishy ask for another piece.

INGREDIENTS                                       (click to enlarge)

one piece of salmon or more (depends on how many you want to serve) I also like my salmon without the skin. Your preference.
spice rub
dried dill, 1 tbs.

Preheat oven to 375.

Sprinkle salt sparingly on both sides

Rub top of salmon with Potlatch Spice Rub (available at Williams Sonoma) You can also use your Bonnies Rub from the Bag O’ Chicken Lemon Love or your own favorite rub.
Sprinkle dill over the rub.
Bake on a cookie sheet for about 25 minutes. Serve with Rosemary Asparagus and Balsamic Mushrooms.