At the height of the CSA season fresh crunchy salads like this Cucumber Dill Salad are perfect with a simple side of salmon. This recipe can be baked or grilled and is the perfect compliment to our fresh produce. What do you like to pair our fresh vegetables with? Let us know in the comments. Rinse and pat the salmon dry. The pieces or size of your salmon will depend on how many you’re serving. A general rule of thumb is 1/2 pound per person – this is generous estimate and some guest might not eat that much. Buy salmon in individual portions or a large fillet. Dress with lemon juice and olive oil, then season with salt and pepper.
Top the salmon with thinly sliced lemon and grill skin side down over medium heat for about 10 minutes or bake at 350F for 20 minutes. Salmon is done when the flesh is flaky, test with a fork. Look for wild caught Alaskan Salmon – it has a nice color and texture. I prefer it over farmed salmon.
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