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Easy Baked Lemon Salmon with Creamy Dill Sauce photo

Baked Lemon Salmon with Creamy Dill Sauce

This Baked Lemon Salmon is a weeknight winner! Bright lemon flavors meet a rich dill sauce for a delightful dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon:
  • 4 6-ounce salmon fillets
  • 2 tablespoons extra virgin olive oil
  • 1.5 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
For the Creamy Dill Sauce:
  • 1/3 cup fat-free plain Greek yogurt
  • 3 tablespoons full-fat mayonnaise
  • 1 clove garlic finely minced
  • 1 tablespoon chopped fresh dill
  • 2-3 teaspoons milk (to thin the sauce)
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper to taste

Equipment

  • Baking dish
  • Mixing bowl
  • Measuring spoons
  • Whisk
  • Fish spatula

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C). This temperature is ideal for baking salmon, ensuring that it cooks through evenly while maintaining its moisture.
  2. Step 2: Place the salmon fillets in a baking dish. Drizzle the extra virgin olive oil over the fillets, then sprinkle with lemon zest, lemon juice, salt, and freshly ground black pepper. Rub the seasonings into the salmon to ensure even flavor distribution.
  3. Step 3: Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them to prevent overcooking.
  4. Step 4: While the salmon is baking, prepare the creamy dill sauce. In a mixing bowl, combine the fat-free Greek yogurt, mayonnaise, minced garlic, chopped dill, honey, and 2-3 teaspoons of milk. Whisk the ingredients until smooth. Adjust the consistency by adding more milk if needed. Season with salt and freshly ground black pepper to taste.
  5. Step 5: Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Serve the salmon warm, drizzled with the creamy dill sauce. Pair it with a fresh salad or steamed vegetables for a complete meal.

Notes

  • Store leftover salmon in an airtight container in the fridge for up to 3 days.
  • The creamy dill sauce can be made a day ahead and stored in the refrigerator.
  • For a different flavor, substitute salmon with trout or tilapia.