David and I used to live in a cosy basement apartment in the wonderful food-centric neighbourhood of Roncesvalles. Fruit markets, butchers, bakeries, cafes, spices shops and fresh fish markets abound. It was in these early years of our marriage that I discovered my love for food and cooking. After work, I would get off the streetcar a couple blocks early and walk up Roncesvalles, in search of inspiration about what to cook that night. One of my frequent stops was to De La Mer to get fresh fish.
The amazing thing about this shop is that they give you a free lemon and just enough dill to make this lemons dill baked salmon. It’s been a staple meal in our house over the years. I recently gave some to my 10 month old son with some brown rice and yogurt – he absolutely loved it! Guess it’s a recipe that will be sticking around for a while.
Lemon and Dill Baked Salmon with Brown Rice, Cherry Tomatoes and Asparagus
For the fish
1 lbs salmon (preferably Oceanwise)
1/4 cup or 60g butter
1 tsp salt
2 tbsp lemon juice (about two lemons)
1 tbsp of dill, chopped
1 tsp salt
For the brown rice
1 cup of brown rice
12 cups of water
1 tsp salt
For the asparagus and tomatoes
20 cherry tomatoes, cut into halves
12 asparagus, trimmed
1 tbsp olive oil
1/2 tsp salt
Preheat oven to 420. Prepare the brown rice first. Bring 12 c of salted water to boil. Add rinsed brown rice once boiling. Bring it down to a simmer and set timer to 30 min.
Rinse and pat the salmon dry. Season with salt and chopped dill. Add butter, sliced and placed evenly over salmon. Top the fish with thin slices of lemon and drizzle with lemon juice.
In a small bowl combine the cherry tomatoes, asparagus, salt and olive oil. Add all the ingredients to a roasting pan and cook in oven for 12-15 min, until fish is opaque throughout and flesh flakes off with a fork.
Drain water from the rice pot, then return the rice to the pot and cover for 10 min (off of the heat). This will help the rice fluff up.
When preparing for baby, mix or lightly blend all the ingredients and serve with a bit of yogurt (optional).