In a small bowl combine 2 tbs olive oil, minced garlic (2 tsp), juice of half the lemon, chopped dill, Dijon mustard (if using), 1 tsp salt and 1/2 tsp black pepper. Whisk to combine.

Season salmon

Pat salmon fillets dry with paper towels. Place skin-side down on prepared baking sheet. Brush or spoon the dressing evenly over the top of each fillet, leaving skin exposed at edges so it crisps.

Bake

Bake in the preheated oven for 10–14 minutes depending on thickness (about 10 minutes for 1-inch thick fillets, 12–14 minutes for thicker). Salmon is done when flesh flakes easily with a fork and internal temperature reaches 125–130°F (51–54°C) for medium; cook a little longer if you prefer well done.

Finish

Remove from oven, squeeze remaining lemon half over the fillets and let rest 2 minutes before serving.

GF Mushroom Rice

Sauté aromatics and mushrooms

While oven is preheating or salmon is baking, heat 1 tbs olive oil or butter in a medium saucepan over medium heat. Add finely chopped shallot and sauté 2–3 minutes until translucent. Add sliced mushrooms and cook 5–7 minutes until they release moisture and begin to brown. Add 1 tsp minced garlic and fresh thyme and cook 30 seconds until fragrant.

Toast rice

Add the rinsed rice to the pan with the mushrooms and stir for 1 minute to coat and lightly toast the grains.

Simmer

Pour in 3 cups water or broth, add 1 tsp salt and 1/4 tsp black pepper (and 1 tsp tamari if using). Bring to a boil, then reduce heat to low, cover tightly and simmer for 18 minutes without lifting the lid.

Rest and finish

After 18 minutes, remove from heat and let stand covered for 8 minutes. Fluff the rice with a fork, stir in chopped parsley, adjust seasoning to taste, and keep covered until ready to plate.

Steamed Broccoli

Steam

Bring 1–2 inches of water to a simmer in a medium pot fitted with a steamer basket (or use a bamboo steamer over a wok). Add broccoli florets, cover and steam for 4–6 minutes until bright green and fork-tender but still slightly crisp.

Season

Transfer broccoli to a bowl or plate, season with 1/2 tsp salt, drizzle with 1 tsp olive oil or dot with butter, and toss. Serve with a lemon wedge if desired.