Another quick and easy dinnertime win, that tastes like you spent hours slaving…

• 2 lb. salmon fillet
• 1 lemon (halved)
• 2 Tablespoons Dijon mustard
• 3 Tablespoons Holy Schmitt’s Horseradish
• 1 Tablespoon McCormick’s Lemon Butter Dill sauce
• 1 Teaspoon dried dill
• 2 Tablespoons capers
• ¼ cup Holland House White lemon wine

INSTRUCTIONS

1. Preheat oven to 375º F.
2. Place salmon skin-side down in an oven safe dish (I use a 9×9 Pyrex)
3. Juice half of a lemon, and combine juice with Dijon mustard, Horseradish, butter sauce, and dill.
4. Stir together and then spread over salmon.

1. Place dish in oven and cook for 15 minutes.
2. Slice remaining half of lemon into thin slices and put aside.
3. After 15 minutes of cooking, remove dish from the oven. Place lemon slices over the salmon. Pour white wine around the fish (not directly on top or you’ll wash off the sauce, and you do NOT want to lose that slight crust!) Sprinkle the capers judiciously over the salmon fillet. Return to oven for 7 minutes.
4. The skin should stick to the pan when you remove the salmon fillet, if not it’s very easily removed with a fork or knife.

Portion your salmon and pour the juices over your dish generously. This goes well with any sides, but I paired it with steamed asparagus and Knorr Rice Sides.

So there you have it, a quick and easy dinner, that took you less than a half hour from start to finish; isn’t that what we all want after working all day? No, actually it would be better to come home and have someone else already making this for you…so drop a hint, send that “someone” this post!