Serve Verona’s Favourite Salmon with Hearty Tuscan Parmesan Grilled Veggies (that you can also do on the BBQ) and a side salad and your summer meal is complete…well, once you add the Key Lime Pie for dessert! Bon appétit!
Recipe by Verona Jungling
Verona’s Favourite Salmon
1 salmon fillet
3 Tbsp butter (I use unsalted)
1 ½ tsp seasoning salt
1 tsp granulated garlic
1 tsp dried dill
1 Lemon, cut into thin slices
2 cloves fresh garlic, crushed
1 tsp all purpose seasoning
Preheat oven to 425°F.
Create foil packet for salmon-place salmon inside packet and spread evenly the fresh garlic, then sprinkle with the dried spices. Cut butter into ¼” cubes and spread on top of salmon. Lay a few of the lemon slices on top of the salmon. Close the packet and place on cookie sheet in oven. This also works well on a BBQ by placing the packet on the grill. If possible, try using indirect heat with the BBQ. Bake for about 15-20 minutes. Check for doneness by using fork to see if salmon flakes and is no longer dark pink inside. Try to cook the salmon “al dente”-do not overcook as it will be dry and this recipe is awesome when not overcooked!
