Dill Salmon

• Mix:
• 1 c. sour cream
• 1 c. mayonnaise
• 3/4 c. Parmesan cheese (the kind you put on spaghetti, not fresh shredded cheese)
• 1 t. salt
• 1/2 t. black pepper
• 2 t. dill weed

In a baking dish (or 9″ x 13″ pan) splash about 2 T. lemon juice. Sprinkle on about 1 t. dill weed. Lay salmon fillet with skin side down on a baking pan/dish. Spread the above mixture over the salmon. Bake at 375 degrees for 30 minutes, covered. Uncover fish and bake for another 15 minutes. This depends on the thickness of the fillet. If it is thinner, bake for maybe 20 minutes originally. To bake the last 15 minutes is essential so that it crisps the creamy mixture.