| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 slices fresh lemon
- 4 slices fresh orange
- 4 (6 to 8-ounce) skinless salmon fillets
- Sea salt and freshly ground black pepper
- 2 tablespoons freshly chopped dill
- 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
- 2/3 cup white wine
Instructions
- Preheat the oven to 375 degrees F.
- In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you’ll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 536 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 109 mg |
| Sodium | 753 mg |
Reviews
I thought it was awesome. I had a 3.5 lb fillet that I sectioned. I added garlic but yes it could have cooked a little longer. There could have been more flavor as well, but overall it was wonderful.
I thought it needed more time. I cooked it for 15 mins, and it was perfect.
Definitely needs to cook more
Turned out great, I used about half the wine and just lemon because I didn’t have oranges. 2 tsp of dried dill instead of fresh.
Delicious
V. V.
after 35 min at 375F the fish was finely done. guests waiting for dinner. into the oven 3 times
This is awesome! I used blood oranges and navel oranges on separate occasions and the variance is great.
I had to improvise since I did not have everything. I put rotele on top for the sundries tomatoes. I sprinkled dill pickles on top and over that I drizzled the white wine. Smells great. Serving with broccoli and baked potatoes.
Turned out great!! My family loved it. We live in Alaska, so used fresh our Kenia River Sockeye Salmon that we caught last July. I have a lot of ways to cook salmon, this is one of our new favorites. I did cook at 400°, and most was cooked to perfection after 15-20 minutes, but one filet was a little thicker, so had to cook 3 1/2 minutes longer.