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Annie Starke's Salmon with Mustard, Lemon, and Dill

Salmon with Mustard, Lemon, and Dill

Total 35 mins, includes cooling time
Active 15 mins
Makes 2 to 4 servings
  • 1 pound skinless center-cut salmon fillet
  • 1 tablespoon olive oil
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons chopped fresh dill
  • 1 pinch flaky sea salt
  • 1 pinch freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 lemon, halved
    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    2. Place the salmon on the prepared baking sheet. Smear the salmon on both sides with the olive oil (make sure to grease the bottom of the salmon to prevent it from sticking to the pan). Spread the mustard all over the top and sides of the salmon in an even layer. Sprinkle with 1 tablespoon of the dill. Sprinkle with the salt and pepper and place the butter on top of the salmon. Put the lemon halves face-down next to the salmon on the baking sheet. Bake the salmon for about 20 minutes, until it’s just cooked through.
    3. Transfer the salmon to a platter. Use tongs to squeeze the lemon halves over the salmon. Garnish with the remaining 1 tablespoon dill.

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