Episode 4.5 - Lemon Dill Salmon or Trout for Friday Dinner

What's for dinner, it's Friday!
This Lemon Dill Salmon or Trout is so easy and delicious!

🍋 Why I always bake my fish instead of frying it
In Gia’s Italian Kitchen, we keep things simple, flavorful, and rooted in real Italian cooking — and that’s exactly why I reach for baked fish every time.
When you bake fish, you let the ingredients do the talking.
No heavy breading. No greasy after‑taste. Just clean, bright flavor that actually tastes like the sea.
✨ Baking keeps those beautiful omega‑3s intact
✨ You get that tender, flaky texture without the oil bath
✨ Your body feels light and energized afterward — not weighed down
Italian cooking is all about letting good ingredients shine.
Baked fish does that beautifully… and your body will thank you for it.

More recipes on my website:
https://giasitaliankitchen.biz

Lemon Dill Trout or Salmon

• 1 lemon
• 1 shallot or yellow onion
• 4 cloves fresh garlic
• 2 leeks
• Small bunch fresh dill
• 3 tablespoons salted organic butter
• 3 tablespoons Extra-Virgin Olive Oil (EVOO)
• 1 whole fillet of wild-caught trout or salmon

Preheat your oven to 450°.

Prepare a large baking sheet (with sides) with parchment paper and add the fish, skin side down. Set aside.

In a medium saucepan, warm the butter and EVOO on medium heat.

Dice the shallot and thinly slice the leeks, excluding the dark green woody parts of the leeks. Add to the saucepan and sauté for about 7-8 minutes.

Mince the garlic and add to the saucepan. Sauté for another 5 minutes.

Zest and juice the lemon, then add to the sauce. Turn the heat off but let combine in the saucepan for a couple minutes.

Finely chop the fresh dill and add to the sauce. Stir to combine.

Pour over the fish. Bake in the oven for about 12-15 minutes or until desired doneness.

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