I happen to think that poaching fish is the easiest way to cook it. Cooking fish used to be something I found intimidating, but now we have fish at home at least once a week. This poaching method is something I learned a really long time ago and I keep going back to it. Not only does it create a foolproof way to cook it, I can also have dinner on the table in less than 30 minutes which makes this a weekday keeper.
Wild caught Alaskan salmon is extremely sustainable too, which is something I look for in shopping for clean fish. These particular pieces are from a trip to the PNW that my husband and I took this past summer. I was sad to see these were the last 2 pieces...guess we'll just have to go back!
Infused with lemon, butter and dill not only gives the fish delish flavor, it will also provide you with an amazing sauce to drizzle over some veggies, farro or cauliflower rice. I decided to keep is easy and just roasted some zucchini and squash on the same sheet pan.
These cute little foil packs also make for easy clean up! I love a good weeknight dinner that is cooked quick, and doesn't leave a sink full of dishes. What are some other sheet pan dinners that you like?
Ingredients
2-4 6oz salmon fillets (skin and bones removed)
1 tbsp butter per fillet
1 lemon, cut into 6 pieces
1 tbsp dill weed, divided
salt
pepper
Directions
Preheat oven to 325°. Tear off as many pieces of foil as you have fillets, making sure the foil pieces are large enough to completely wrap the fish in.
Slice the lemon, remove the seeds and lay slices in the foil packets to create a base for the fish to rest on.
Lay fish on top of lemon slices and season with salt, pepper, and dill. Top with pats of butter.
Seal up the foil packets along the top, and then the sides, making sure they won't leak. Set foil packets on a sheet pan.
Bake for 25 minutes for medium well, or until desired doneness is reached.
Serve with lemon butter sauce from the bottom of the foil packet.
Notes
This method will work for lots of other types of fish as well, so don't be afraid to try something new. Just keep it wild caught. Cod, halibut or dover sole are great options. I will also throw an extra piece in from time to time and use it as a cold salad topper for lunch the following day.
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