1
Preheat oven to 450 degrees. Wash and dry all produce.
In a small pot, combine stock concentrate with ¾ cup water (1½ cups for 4 servings); bring to a boil.
Pick fronds from dill; finely chop until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon; cut into wedges.
Pat salmon* dry with paper towels and season with salt and pepper.