When I got home from work I put together a quick and easy lemon dill marinade and placed the salmon filets in it to marinate for about 45 minutes. I trimmed and washed some beautiful pencil thin fresh asparagus and tossed it with olive oil, freshly ground black pepper and sea salt and set it aside. I cut up a fresh head of romaine lettuce, red tomatoes, yellow tomatoes and fresh avocado. I put together a quick and easy Greek dressing using olive oil, red wine vinegar and Greek seasoning (made by Penzey's Spices). Below is a picture of our beautiful and fresh dinner as well as the Lemon Dill Marinade. Enjoy!
4 wild salmon filets (approximately 1 pound)
Zest of 1 lemon
Juice of 2 lemons
1/4 cup extra virgin olive oil (or a little more)
1/4 teaspoon garlic powder
1/2 teaspoon dill (or a little more)
Freshly ground black pepper (about 1/2 teaspoon, or to taste)
2 tablespoons low sodium Tamari (similar to soy sauce which can also be used)
In a small bowl, whisk ingredients together; pour in a large Ziploc bag and add salmon filets and seal bag, removing as much air as possible. Marinate for 30-45 minutes, up to 1 hour. Be careful not to marinate fish too long or the acid in the marinade begins cooking the fish. Grill approximately 5-6 minutes on each side (depending on thickness of filets).