Healthy Recipe, Roasted Dill Salmon

This recipe, adapted from Naz Deravian’s “Bottom of the Pot: Persian Recipes and Stories,” received thousands of five-star ratings when it ran in the New York Times, and once you try it, you’ll understand why. The fusion of Japanese and Iranian flavors from the author’s heritage transforms a simple piece of omega-3-rich fish into something unforgettable in under 30 minutes. While the salmon marinates, cook rice and stir-fry green beans with sliced red peppers. Serves 4-6. – Susan Puckett

Ingredients

• 1½ pounds skin-on, center-cut salmon fillet
• Salt and black pepper
• ¼ cup fresh lime juice, plus additional wedges, for serving
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 3 tablespoons chopped fresh dill, or 1 tablespoon dried dill
• 1 large garlic clove, crushed
• ¼ teaspoon ground turmeric
• ⅛ teaspoon ground saffron (optional)
• Cooked rice, for serving

Instructions

1. Preheat the oven to 425 degrees with the rack in the center position. Line a parchment-lined baking sheet or dish with parchment paper to fit the salmon snugly (so the juices don’t disperse and burn). Place the salmon skin on the baking sheet and season it well with salt and pepper.
2. Combine the lime juice, olive oil, soy sauce, maple syrup, dill, garlic, turmeric, and saffron (if using) in a small bowl and spoon over the salmon. If time permits, flip the salmon and let it marinate directly on the baking sheet, flesh-side down, for 15 minutes.
3. Roast the salmon skin-side down until cooked through, 9 to 12 minutes. Serve with extra lime wedges and drizzle the pan juices over the salmon and rice.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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