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)
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.