WE HAS ORDERS, PEOPLE!
Which, if you know military life, then you understand this is something to celebrate. I don’t know, I don’t have very much experience with “military life” given that Caleb has been in the reserves since I met him but dang. If my boss rushed me to get work done and then kept saying “your pay is coming” for months and months, I would be OUT like a birthday candle.
Obviously, orders and pay is very different but hey, we’ve been down that road before. #ThatBonusLoophole. In all seriousness, I’m taking homeboy out tonight for ceviche and a margarita because it’s been 5 years of talk.
5 years of “one day”.
5 years of “Alabama”.
5 years of preparing friends and family of “18 months”.
When I met Caleb, he was a Drill Sergeant. He had just finished and graduated from DS School and he was at his childhood friend’s bar in Huntsville sporting this super chiseled jaw line and really stacked biceps and now he is OFFICIALLY ON ORDERS FOR FLIGHT SCHOOL. Blackhawks. Obviously, I’m telling you this because I know how to butter up the husband for margaritas tonight. So many emotions! Caleb, honey. You are Glen Coco and you go. AND YES, your jaw line is still exquisite and double dang on the biceps, yo!
Now that you’ve rolled your eye into the back of your head with how much I nonchalantly bragged (it wasn’t nonchalant), let’s chat food. Let’s chat Lent and how much I am ready to BEEF OUT on fajitas. Two more Fridays! I can make it! Last Friday I forgot it was Friday and ordered a chicken dish at dinner. Oops.
This salmon is truly amazing. I think it may beat my Cashew-Kale Salmon, in all honesty. It’s creamy, it’s citrusy, and it’s addicting. I nearly divorced Caleb this week when I watched him eat his salmon in two bites. He ate it, looked at me, and got up for more. 6 ounces in two bites. I’m flattered but seriously, SLOW DOWN.
This salmon is perfect for your Easter Brunch, date night, dinner party, and a busy work day. Ready in 20 minutes, you are bound to satisfy the bellies of all.
Not a dill fan? Swap it out for the herb of your choice or forgo herbs altogether.
Creamy Dill Salmon
- 1/4 cup mayonnaise
- 2 large cloves of garlic
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon fresh baby dill
- 1, 1-1.5 pounds whole salmon filet
- Preheat oven to 375°F
- Combine the first 6 ingredients.
- On a parchment lined baking sheet, place the salmon skin-down. Top evenly with the dill sauce.
- Place the salmon in the oven and bake for 13 minutes at 375°F (please see notes below). Once finished, turn your oven to broil and continue cooking for 2-3 minutes.
- Remove salmon from the oven and let it rest for 3-5 minutes before serving.
I prefer my salmon cooked rare to medium rare. If you prefer your salmon cooked to a different wellness, please add additional time prior to broiling.
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