This simplest of salmon dishes served with new potatoes and fresh vegetable salad is especially suitable for summertime's quick and effortless cooking.

piece of salmon fillet  —  about 600 g
small bunch of fresh dill
lemon
salt
white pepper

Gently wipe the surface of the salmon fillet with clean kitchen towel. Remove any bones by pulling them out using fish tweezers (or use regular tweezers). Place the fillet in an oven pan. To protect the pan, you could line it with baking parchment.

Sprinkle the fillet with salt and pepper. Drizzle over some fresh lemon juice and scatter some roughly chopped dill on top (see the picture on right).

Bake the fish at 175 °C for about 15 to 25 minutes, depending on the thickness of the fillet cut. For a fillet that is about 2½ centimetres thick, it takes about 15 to 20 minutes to bake.

The fish is done when the flesh starts to turn opaque and flaky. Do not bake the fish for too long, or it will come out dry. It is better to leave the fish slightly underdone.

Sprinkle the salmon with chopped fresh dill and serve immediately with boiled new potatoes and summer salad.
Serves 2.