This dish is perfect year-round, adjust the vegetables to what is in season near you. Zucchini and and young radishes are ideal the summer, winter squashes and beets are hearty vegetables that work great in the colder months.
1 pound coho fillet, pin bones removed Available in Our Seafood Subscription Box
1 tablespoon dijon mustard
2 teaspoons dried dill
Lemon wedges, for serving
Place a salmon fillet flesh-side up in a baking dish. Spread a thick layer of Dijon mustard evenly over top of fish. Sprinkle dried dill over mustard, creating a crust. Use a little or a lot, depending on your taste!
Bake at 375°F for 20 minutes or until the salmon just begins to flake. Squeeze lemon over the salmon before serving. Enjoy immediately!