Cassoulet recipes require a lot of time, a lot of components (some of which are difficult to locate), and a lot of pots and pans. So why do it then? Easy, that. One of the most mouthwatering foods you’ll ever eat is cassoulet. Since no two cassoulets are alike and the times I offer are merely a guide, it’s also great for developing your observational skills.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds salmon, skinned and deboned
- 2 tablespoons olive oil
- 1 lemon
- ½ tablespoon chopped fresh dill, or more to taste
- ½ tablespoon garlic powder, or more to taste
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Rub salmon down in olive oil. Cut your lemon in half and set 1 half off to the side. Cut the other half into 1/4-inch thick slices. Lay them on a broiler pan and lay the salmon on top of them. You just need enough to cover the bottom of the salmon so it’s not touching the pan. Sprinkle with dill, garlic powder, salt, and pepper. Lightly squeeze the remainder of the lemon over the whole salmon; not too much, you don’t want your seasoning to run off.
- Cook in the center of the preheated oven on a low broil until easily flaked with a fork but still juicy, 15 to 20 minutes.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 3 g |
| Sodium | 395 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, actually cooked on George Forman grill. Moist and tasty
I liked the ease of cooking and the simple lemon and dill flavors. Cooking the salmon on lemon slices was a nice idea to prevent it from sticking to the pan. I did reduce the cook time though, as 15-20 minutes would have been much well done for my tastes. I like my salmon moist and just slightly pink, so 8 minutes was perfect for me. Line your pan with foil for easy cleanup. I also suggest squeezing the lemon over the salmon FIRST before seasoning, that way you don’t have to worry about your seasoning running off.
Very good-I was looking for something simple and this fit my needs. I did bake it at 400 degrees for about 15- 20 minutes then finished it by broiling for about 5-7 minutes. Served with a mustard dill sauce, rice and tossed salad.
Salmon superb!! 10 Stars 1-BRUSH olive oil on both sides 2-Place salmon skin DOWN on skillet/pan 3-Place 2-3 lemons to COVER pan bottom 4-Tarragon( not Dill) -my preference 5-Broiled for 20 minutes exactly. *Salmon is truly moist & flavorful- FYI-forget Soy Sauce-like putting Ketchup on filet mignon Bottom Line-the only way I will cook salmon. Thank you “Sloppy” and thank you AllRecipes
Very good! I was craving a buttery salmon and was pleasantly surprised to find this one. It was a little more dill than I expected but combined with the butter, it was fantastic. My son kept eating it and though he does eat salmon, he’d rather have steak. He gave his seal of approval. Thanks for the recipe!!!
I was in a hurry and decided to pan fry and it was delicious
I broiled my frozen (thawed) salmon at 400 degrees for 22 minutes. I didn’t have any dill on hand. I sprayed the broiler pan with Pam, drizzled olive oil on top, then minced dried onion, then squeezed lemon juice over it. It came out very well.
did not have any dill, but put it on a bed of sorrel leaves and added garlic chives. delicious.
Made it exactly as written. Family was impressed!
I needed an easy salmon recipe. I didn’t follow exactly but very close. I rubbed with olive oil, laid on lemon slices and seasoned with salt, pepper, and my own mix of minced onion, garlic salt, parsley..sprinkled liberally, sprinkled dill and lemon juice. I also added pats of butter on top..I baked first on 400 and then put on low broil for about 6 mins..delicious!