Lemon Dill Salmon

• 1 Reynolds® Oven Bag, Large Size 


• 1 tablespoon flour


• 2 salmon fillets (4 to 6 oz. each)


• 3 tablespoons water


• 1 tablespoon lemon juice


• 1 tablespoon margarine or butter, cut in pieces


• 1 clove garlic, minced


• 1 tablespoon chopped fresh dill weed OR 1/2 teaspoon dried dill weed


• 4 lemon slices

ADD salmon to oven bag.Sprinkle fish evenly with water, lemon juice, margarine, garlic and dill weed. Place lemon slices on top of fish.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in dish.

MICROWAVE on HIGH 6 to 8 minutes or until fish flakes easily with a fork, turning dish halfway through cooking time. Let stand in oven bag 1 to 2 minutes before serving.