2 serving-size salmon filets (skin completely removed)
1 package fresh dill
1 clove garlic, finely shredded
2 TBSP Oilerie Lemon Olive Oil
Curt's Cooking Spice or Table Spice, to taste
Lemon wedges
Small or medium covered casserole

Mix garlic and lemon olive oil in a small bowl, and let stand for 30-60 minutes.
Preheat oven to 400 degrees (350-375 degrees convection).

Prepare the covered casserole or baking dish by using a basting brush to LIGHTLY brush a small amount of the oil on the bottom of the casserole. Place half of the package of dill evenly over the bottom of the casserole. Brush the remaining oil with garlic evenly and lightly over the salmon on both sides. Place the salmon on the dill sprigs. Season with Curt's seasoning to taste, and top with the remaining half of the dill. Use a tongs to remove any attached dill sprigs before serving.

Bake for 30 minutes total, with the first 5-15 minutes uncovered, and the rest covered, depending upon whether you like the salmon firmer (uncovered more) or softer (covered more)

Serve with lemon wedges. Use a tongs to remove any attached dill sprigs before serving.

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