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We hope you enjoy this fishy dish from !

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The rocks and pool
Is nice and cool
So juicy sweet

Our only wish
To catch a fish
So juicy sweet


You get the idea I love salmon right? This is a great way to bake salmon without worrying if it's going to dry out or burn. It helps to infuse the fish with wonderful flavor that makes mouths water. You can cut the fillet into more personal sizes if you want, this was just how I did it.

INGREDIENTS:

1-1.5 lb salmon fillet, whole or in smaller fillets
1-2 tsp dill
1 tsp black pepper
1 tsp salt
2-3 tbs olive oil
1-2 lemons, sliced


DIRECTIONS:

Preheat oven to 350F. Slice lemon and set aside.

Cut a piece of aluminum foil big enough to fold over and tent the fillet (or fillets if cut). Spray or drizzle a tablespoon of olive oil over the foil piece (cut it down to about a teaspoon if you're using smaller pockets) and place about half the lemon slices.

Arrange the salmon on top of the slices, drizzling some of the oil on top. Sprinkle some dill, pepper and salt over the filet. Place the other half of the lemons down the fillet.

Close the pockets making sure all sides are tight, no air must escape while the salmon is baking. Bake for 25-30 minutes or until the pocket begins to inflate. At this stage the salmon should be done (and you can smell the goodness).

Serve with rice pilaf and grilled or steamed veggies of your choice.

Be careful when opening the pockets. The vapor will release and you can burn yourself easily.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being