SALMON WITH ORANGE AND DILL


4 (6 oz.) salmon filets
1 Tbsp. olive oil
1 or 2 large Valencia oranges
2 tsp, dried dill
2 sprigs fresh rosemary
3 tsp. orange zest
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 375 degrees F.

Lay foil on a cookie or baking sheet and spray with nonstick spray. Rub both sides of salmon with a little olive oil and then sprinkle with dill, salt and pepper. Lay on baking sheet skin side down. Cut the orange in half and drizzle salmon pieces with juice and then the orange zest. (Save a little bit of juice.) Slice the other half of the orange into thin slices and lay on top of the salmon along with a few springs of fresh rosemary. Bake fish for about 15-20 minutes or until fish is cooked through. Halfway through baking, carefully remove fish and drizzle on additional orange juice.