1. Preheat oven to 400 degrees F
2. Line a cookie sheet with a large piece of foil, the excess part of the foil will be used for making tent over the salmon.
3. Drizzle olive oil in the bottom of the tin foil.
4. Sprinkle chopped garlic over the lightly oiled tin foil.
5. Place salmon on top of the garlic and oil.
6. Arrange the tomato and lemon slices alternately over the salmon fillet.
7. Sprinkle small fresh dill sprigs all over the top of the salmon.
8. Stream stock or wine all around the fish.
9. Fold the excess foil over the salmon and lightly twist the edges of top and bottom foil from all the sides, leaving small opening.
10. Place fish in the oven and bake for about 30 minutes.
11. Remove the fish, open the top part of foil and baked the fish for 10 minutes more.
For a moist and flavorful salmon entree, simply drip seasonings on the fish, wrap the fillet tightly in foil, and bake. This Baked Salmon Fillet is easy to make, healthy and light to eat, and aesthetic enough to serve to guests. This simple salmon recipe can be made dairy or pareve. The flavors of wild caught fresh salmon, lemon and dill combine to create a dish that everyone will love. This salmon recipe makes a wonderful addition to any Shabbat or holiday meal. While this recipe is intended to be served hot from the oven, it can be served equally well cold, served over salad. Preparing this dish is quick and simple, yet the flavor would suggest otherwise. Try this recipe and it just might become a new family favorite. And the best part? It’s super easy and kosher Too!