Super tasty, lovely creamy, dill-y and lemony flavours all over delicious salmon. But following our Swedish friends' cooking style, I always throw a few thin slices of lemon underneath a skinless or skin-on fillet of fish, which adds further flavour and ensures the fish doesn't stick to the pan. I made up four meals worth of this recipe and I can tell you that the recipe survives long-term refrigeration over the week and matures pleasantly too. Also I had a serving of this Creamy Dill Salmon on each of Sue Moran/TVFGI's other recipes such as the Tabouleh and Rainbow Bean Salad. All of this served cold from the fridge as it was 102F in Oztraylia last week. Importantly though the cold servings I think added even greater taste and the ability to delineate between flavours of the different recipes! Loving all of your fresh and healthy recipes... now onto the next project Sue Moran's 7-Bean Salad in Chimichurri Sauce! :-)