Salmon

So simple and easy, yet delicate and light.

This particular fillet was cooked with Dill, Lemon, Salt and Olive Oil.

I chose the olive oil because Salmon's flavor and depth can be complimented by real nice Olive Oil's. This particular one is a nice Olive Oil that is cold pressed out in Sonoma by the Olive Press.

The Dill has a light herb taste that rather then over powering, offers a light taste to the fish.

Adding lemon helps bring out the flavor in a lot of foods and in this case is always a good ingredient, "classic" to a lot of people, when it comes to fish.