Ingredients
About one pound of Salmon Fillets
Two Tablespoons Butter or Margarine
Two Tablespoons Dill (dry)
Juice of one Lemon
Two Tablespoons White Wine
Two Tablespoons Grated Parmesan Cheese.
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Long oval pan with rack — poach whole salmon, trout
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Long oval pan with rack — poach whole salmon, trout
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Remove skin and wash Salmon and pat dry. Melt butter or margarine in bottom of pan and place Salmon Fillet on top of butter. Arrange sliced mushroons around fillet. Sprinkle Lemon Juice and Wine over fillets and mushroons. Shake Dill over fillet and pepper to taste. (about a teaspoon) Bake in a preheated oven 450 for 10-13 minutes. (Do Not Over Bake). Remove from oven and sprinkle with parmesan cheese and return to oven to finish baking (about 2or3 minutes. Fish should be flakey and moist.