|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*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.|
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 425F.
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.