Gia's Italian Kitchen's Podcast
Remember how you used to have Sunday dinners with family? Let's talk about Italian food and everything around it. From interviews with experts to my cooking episodes to little recipes to travel tips...my podcast starts to bring us back to those Sunday dinner memories.
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Gia's Italian Kitchen's Podcast
Episode 4.5 - Lemon Dill Salmon or Trout for Friday Dinner
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What's for dinner, it's Friday!
This Lemon Dill Salmon or Trout is so easy and delicious!
🍋 Why I always bake my fish instead of frying it
In Gia’s Italian Kitchen, we keep things simple, flavorful, and rooted in real Italian cooking — and that’s exactly why I reach for baked fish every time.
When you bake fish, you let the ingredients do the talking.
No heavy breading. No greasy after‑taste. Just clean, bright flavor that actually tastes like the sea.
✨ Baking keeps those beautiful omega‑3s intact
✨ You get that tender, flaky texture without the oil bath
✨ Your body feels light and energized afterward — not weighed down
Italian cooking is all about letting good ingredients shine.
Baked fish does that beautifully… and your body will thank you for it.
More recipes on my website:
https://giasitaliankitchen.biz
Lemon Dill Trout or Salmon
- 1 lemon
- 1 shallot or yellow onion
- 4 cloves fresh garlic
- 2 leeks
- Small bunch fresh dill
- 3 tablespoons salted organic butter
- 3 tablespoons Extra-Virgin Olive Oil (EVOO)
- 1 whole fillet of wild-caught trout or salmon
Preheat your oven to 450°.
Prepare a large baking sheet (with sides) with parchment paper and add the fish, skin side down. Set aside.
In a medium saucepan, warm the butter and EVOO on medium heat.
Dice the shallot and thinly slice the leeks, excluding the dark green woody parts of the leeks. Add to the saucepan and sauté for about 7-8 minutes.
Mince the garlic and add to the saucepan. Sauté for another 5 minutes.
Zest and juice the lemon, then add to the sauce. Turn the heat off but let combine in the saucepan for a couple minutes.
Finely chop the fresh dill and add to the sauce. Stir to combine.
Pour over the fish. Bake in the oven for about 12-15 minutes or until desired doneness.
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Lent-Friendly Fish Dinner Idea
Sauté Shallots Garlic And Leeks
Build The Dill Lemon Sauce
Bake Hot And Serve Fresh
SPEAKER_00So it is Lent 2026, and I have the yummiest recipe. It's so easy for a Friday night dinner. So I bought some wild-caught salmon and some wild-caught trout, but I think you could do this with any fish. Maybe not ahituna, but any other fish you could probably do this recipe with. So you start with some, I use shallots and garlic. Um I'm gonna actually try it tonight with leeks and shallots and garlic, but you could do just onions and garlic, whatever you can find. So saute those after you dice them up in some salted butter and extra virgin olive oil. While those are sauteing, um I took some fresh dill and finally chopped that, set that aside, and then I juiced one lemon and zested it. And if you have that was for so one lemon for like two people. So if you want a larger quantity, maybe do two. Juiced and zested. Um so you saute the the uh shallots and garlic just for maybe five to seven minutes, then take it off the heat, add the fresh dill and the lemon juice and zest, and just let that sit for a couple minutes and warm up, stirring. So then you have a you could actually you could do this whole thing in a cast iron pan. But what I did is I did the sauteing in a on a stovetop, and then I prepared like a kind of a casserole dish or a cookie sheet with sides because you're putting liquid in it, so you don't want it to fall out. But you could put the whole thing in a cast iron pan too. Um I used a piece of parchment paper just so it's a little easier cleanup. Put the parchment paper on the cookie sheet. If you're using cast iron, you do not need parchment. You've got your oven preheated to 450 degrees Fahrenheit, and then you pour, so put the fish on the parchment, and then pour the beautiful sauce over the top, and it'll be pooled there a little bit, which is totally wonderful, because then it'll get in there and get underneath while it's cooking, then into the oven, probably just for 10 minutes, maybe 15 depends on if you like your fish rare or well done, if it's um completely thawed out or not. So I would do about 10 to 15 and then check it. You can always put it back in there. It was delish making uh some roasted butternut squash on the side and a beautiful kale salad. Hope you'll try it. Let me know what you think. Let's get cooking.