Jessy Freimann, The Life Jolie

Lemon Dill Baked Wild Alaska Pollock

The Life Jolie's Lemon Dill Baked Wild Alaska Pollock


  • 4 Wild Alaska Pollock fillets
  • 1 bunch thin-medium width asparagus, ends trimmed
  • Olive oil
  • 1-2 lemons (the juice from one lemon and the other lemon to cut into rounds for garnish and for extra lemon juice if you want)
  • Kosher salt
  • Ground black pepper
  • Garlic powder
  • Dill, chopped if using fresh



  1. Preheat the oven to 375 degrees.
  2. Drizzle a little olive oil on the bottom of a sheet pan (or spray it with cooking spray).
  3. Line salmon up in the center of the pan. If there's skin, place the skin side down.
  4. Place the asparagus around the outside of the salmon, down the sides of the pan.
  5. Lightly drizzle some olive oil onto the fish and asparagus.
  6. Squeeze the lemon juice over the salmon and asparagus.
  7. Sprinkle the salmon and asparagus with salt, pepper, garlic powder and dill to taste (I tend to be very liberal with the dill, because I love it).
  8. Place a lemon rounds onto the top of each piece of fish.
  9. Bake for 15-20 minutes or until the internal temperature is 145 degrees and the asparagus is cooked through.
  10. Serve immediately with extra lemons on the side.


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