|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dill and sour cream are combined to make the perfect topping for these simple baked salmon steaks. The recipe calls for salmon steaks, but salmon fillets can be substituted. If using fillets, allow about 6 ounces per serving. Salmon steaks (1-inch thickness) will weigh from 6 to 8 ounces.
Potatoes, quinoa, or couscous are excellent side dishes to serve with salmon. Vegetables (and legumes) that go particularly well with salmon are asparagus, cucumbers, peas, spinach or chard, red cabbage, and lentils.
- 4 (6-ounce) salmon steaks (or fillets)
- 2 tablespoons fresh lemon juice
- 1 tablespoon onion (very finely minced)
- 1/4 teaspoon salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- 1/4 cup sour cream (full fat is more flavorful, but may use reduced fat)
- 1 teaspoon lemon zest (finely grated)
- 1/2 teaspoon dried dill
- Garnish: lemon wedges
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Butter the bottom of a shallow baking dish.
Arrange the salmon steaks in the buttered baking dish.
In a small bowl combine the lemon juice and onion.
Sprinkle about 2 teaspoons of the lemon-onion mixture over each salmon steak. Season with salt and freshly ground black pepper.
Bake, uncovered, for about 20 minutes, or until fish flakes easily with a fork or a minimum of 145 F.
Remove from oven and spread sour cream over salmon steaks.
Sprinkle with lemon zest and dill.
Return to the oven for 3 minutes.
Serve the salmon hot with lemon wedges.