This elegant dish features the classic pairing of dill sauce and salmon and is remarkably easy to make. Lemon juice gives the dish a bit of acidic tartness, and it can be made with either plain or Greek-style yogurt for a more richly textured sauce, which works equally well on high-end Pacific king salmon as it does on sockeye, pink or Atlantic salmon.
- 1 1/2 pounds salmon fillet, skin, removed, cut into 6-ounce portions if desired
- 1 tablespoon, plus 2 teaspoons freshly squeezed lemon juice
- Pinch sea salt
- pinch Freshly ground black pepper
- 6 ounces plain yogurt (Greek-style yogurt works well)
- 1/8 cup chopped fresh dill
- 1 large garlic clove, finely chopped
- Preheat the oven to 425 F.
- Lightly oil a roasting pan, or line a heavy baking sheet with foil.
- Add the salmon to the prepared pan, and season with the tablespoon of lemon juice, a pinch of sea salt, and freshly ground black pepper.
- Roast the salmon in the preheated oven just until it is opaque in the center, about 10 to 15 minutes depending on the thickness of the fish.
- While the salmon is roasting, make the sauce: Whisk together the yogurt, 2 teaspoons of lemon juice, dill, and garlic.
- Serve with the salmon.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|