December 2, 2009

Busy schedules call for a quick dinner:  a nice piece of wild sockeye salmon from Whole Foods.  Covered with salt and pepper, leftover dill, slices of lemon, and some butter.  Wrapped in tin foil and baked.  Served atop linguine tossed with olive oil and some tablespoons of buttery/lemon sauce from fish wrap.   Followed by salad with homemade dressing.  Baking took longer than expected.  A total of 40 minutes prep.


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