I’m going slightly stir crazy. I’m still in Oklahoma, snowed in and carless. It’s been years since I’ve been snowed in, and now I remember exactly why I moved somewhere without snow. Snow is pretty to look at and fun to ski in, but I hate driving in snow. It’s slick and loves hiding ice spots aka death traps. Ok I’m done with my mini rant.
Since I’ve been stuck inside, I’ve been baking up a storm. Well a small storm compared to the snow outside. Sorry I know I said I was done with my snow rant. Anyways I can’t wait to get some of my favorite Christmas cookies perfected and share with you! With all the baking attempts going on, I wanted a simple and easy dinner. Growing up this was my mom’s go-to fish dish. It is super simple plus you probably have all the ingredients on hand except the salmon! Serves 4.
1 1/2 lb wild caught salmon
2 tbls olive oil
1 1/2 tsp garlic salt
1 tsp dill
2 lemons, quartered
Heat oven to 350 degrees. Place salmon on foil lined cookie sheet. Coat salmon with oil and sprinkle on garlic salt and dill. Cook for 25-30 minutes or until salmon flakes easily with a fork. Serve with lemon wedges.