INGREDIENTS

• ~1lb Mitch’s Catch Sockeye fillet

• 2 cloves of garlic, minced

• 1 large hand-full of fresh dill, chopped small

• 1-2 tbsp of olive oil (we love Valle Verde)

• Juice of half a lemon

• Salt & pepper to taste

HOW TO

1. Pre-heat grill to 400 degrees.

2. Ensure salmon is thawed and pat dry.

3. Add minced garlic, chopped dill, 1 tbsp of olive oil, and lemon juice into a small bowl.

4. Season salmon with salt and pepper and top with dill mixture 5-10 minutes before you plan on grilling.

5. Oil the grill and place the salmon skin side down.

6. Grill for 12 – 15 minutes.

7. Serve with your favourite grilled vegetables & enjoy!