Baked Salmon With Dill Sauce
The best baked salmon recipe with creamy dill sauce for a healthy and easy weeknight dinner, ready in 25 minutes!
Servings: 4 servings
Calories: 356kcal
Equipment
- baking sheet
Ingredients
For The Salmon
- 4 6 ounce salmon filets
- 1 Tablespoon olive oil
For The Dill Sauce
- 3 Tablespoons plain Green Yogurt
- 1 ½ Tablespoons Dijon mustard
- 1 garlic clove, minced
- 1 ½ Tablespoons fresh dill, chopped
- 2 teaspoons lemon juice, freshly squeezed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine 3 Tablespoons of Greek yogurt, 1½ Tablespoons of Dijon mustard, 1 minced garlic clove, 1½ Tablespoon fresh chopped dill, 2 teaspoons of fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
- Baste 1 Tablespoon of olive oil on a cookie sheet.
- Place the salmon filets directly on the baking sheet. If the salmon still has its skin, position them with the skin side facing down.
- With a basting brush, generously apply the dill sauce on the surface and around the edges of the salmon.
- Bake for 15-18 minutes or until desired degree of doneness.
- Serve immediately.
Notes
- Add sliced lemons on top of and around your salmon while roasting for extra flavor.
- Before coating the raw salmon in sauce, reserve ¼ cup and set aside. Once the salmon is done, use the extra sauce to drizzle on top or dip your salmon into.
- Overbaked salmon tends to be dry and not nearly as flavorful. To avoid overcooking the fish, check it after 15 minutes. The flesh should flake when raked with a fork. If in doubt, use a thermometer to check that the temperature is 145 degrees Fahrenheit.
Nutrition
Calories: 356kcal | Carbohydrates: 2g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 1429mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg