Outta My Head Recipes: Dilled-Lemon Pepper Salmon and Waldorf Salad
Dilled-Lemon Pepper Salmon
A large salmon fillet, skin-side down on an oiled roasting pan.
Pre-heat oven to 350 dgs F
Spread a thin layer of butter over the salmon. Then load it up with dill weed and a sprinkling of lemon-pepper.
Bake in the oven for about 30 mins… ovens vary, may take a bit longer. (My oven is convection which I think cooks a bit faster.) Salmon should flake when done. And as I serve it the skin just falls off and stays in the roaster.
I used butterhead lettuce on the bottom, but any lettuce you like will do.
Cube pear and apple and add to a mixing bowl.
Add in dried cranberries, small sliced celery
In a separate bowl mix equal parts mayonnaise and Greek lime yogurt. Add this mixture to the fruit and celery bowl, fold together well until everything is coated.
Melt 2 tbsp of butter and 2 tbsp of brown sugar in a frying pan. Toss in 1-1.5 cups of halved pecans. Mix to coat all the pecans in the brown sugar syrup. Fry for a few minutes until nuts are heated through.
Layer lettuce on the bottom. Spoon the fruit mixture over the lettuce. Top with candied pecans. Add a slice of the salmon fillet on the side.
TASTES AMAZING! Kids asked for seconds!
Posted on December 15, 2015, in Outta My Head Recipes and tagged dill, healthy supper, lemon-pepper, meal ideas, quick supper, salmon recipe, Waldorf salad recipe. Bookmark the permalink. Leave a comment.