Roasted Salmon with Lemon and Dill

Light Snack: Prepare 2 8.8-ounce bags of basmati rice according to the package directions. Add 1 cup frozen sweet peas, defrosted; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh mint; salt and pepper to taste.
Preheat the oven to 425 degrees. Place the salmon fillets on a lightly oiled roll pan lined with aluminum foil; sprinkle with salt and pepper. Place 2 sprigs of dill and 2 lemon halves on each fillet.Bake at 425 ° C for 15-20 minutes or just until the fish is crumbled with a fork.