Roasted Salmon with Lemon

I may have mentioned a while back that the baby lady seems to enjoy salmon.  Well, the other day B and I discovered that she also likes lemon.  Like, really likes it.  We were eating dinner at a restaurant with her (gasp!) when she started pointing at my water glass like a crazy person.  So I, thinking that she wanted to drink some, tried to give it to her.  As soon as the glass was within reach, that little hand plunged straight down into my ice water and pulled out my lemon wedge and then it was in her mouth.  And she was sucking on it!  She would make a face every now and then, but she just kept on sucking and protested if I tried to take it away from her.

She gets her love of lemons from me, so when I saw the recipe that I based this meal off of, I thought that it was a winner for both  me and the little lady.  I was right, although I didn't cut the lemons thinly enough or cook the lemons until they turned all caramely, but it was still extremely tasty and something I will make again.

Serves 2

Ingredients:
Olive oil
2 6oz. salmon fillets
1 t. fresh dill, minced
1 lemon, thinly sliced
1 t. granulated sugar
salt and pepper to taste

How:
Preheat your oven to 375º F.  Line a baking sheet with foil and place the salmon fillets on top, skin side down.  Season the salmon with salt and pepper and then spread the dill on top.  Arrange the lemon on top of each fillet and sprinkle the sugar over top.

Roast for 15-18 minutes, or until fish is cooked through and flakes easily, and the lemon should be starting to brown (I was in a hurry, so I didn't wait for this step).  If the lemons aren't browned, but the fish is done, you can turn the broiler on to hurry up the caramelizing action.

If you have remaining lemon slices, squeeze over cooked fish.

adapted from a recipe found at Persnickety Palate
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