I’m always looking for ways to entertain myself while breastfeeding. For those of you who have done it, you know it takes a fair amount of your time. In the age of smartphones, of course I am always checking out Instagram. Not that I really ever post anything there, but I like to see what other people are posting. And luckily it’s gotten more fun so I can actually read some good jokes or see some yummy pictures of food. During one of these perusals, I came across a quick time lapse video of a simply roasted salmon recipe from the NY Times. I made it last night and seriously couldn’t believe how good it tasted. I hope you enjoy just as much as we did. And credit for the title goes to my friend Kate – her reaction when I shared the recipe.
Here’s what you need:
1.5 – 2 pound salmon filet – I used scottish salmon because it retains its moistness
4 tablespoons butter
4 tablespoons chopped fresh dill
1 lemon, cut into four wedges
salt and pepper
Here’s what you do:
(1) Preheat your oven to 475 degrees.
(2) Put the butter and half the dill into a roasting pan just large enough for your salmon. Put in the oven for about five minutes so it melts and the dill starts to sizzle a bit.
(3) Dry off your salmon with paper towels. Put the salmon into the melted butter pan, skin side up. Roast for 5 minutes.
(4) Remove the pan from the oven and peel off the salmon skin. It should come off really easily!
(5) Season with salt and pepper. Then flip the salmon over. Season that side with salt and pepper, then squeeze two wedges of lemon over the salmon and sprinkle some more dill. Put back into the oven for another 5-12 minutes, depending on thickness and how well done you like it. Mine took about 12 minutes, and I took it out at 5 and 10 to cut it up a bit so the thick middle part would cook all the way through.
(6) When it’s fully cooked to your liking, squeeze the third lemon wedge and sprinkle with the remaining dill. Serve with some of the butter sauce drizzled on top.