Baked Salmon with Lemon-Dill Sauce

Baked Salmon with Lemon-Dill Sauce

Baked salmon with easy lemon-dill sauce is one of our favorite weeknight meals, so I’m excited to share it with you!

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For the salmon, I always try to find a wild-caught selection that is either fresh or frozen. Right now, I am loving the organic wild-caught salmon from HEB (in the fish case). I also like the frozen Orca Bay wild-caught salmon (in the freezer section at my local Randall’s) because it’s so convenient. One thing about the Orca Bay salmon, though: Be sure to watch for bones! We’ve found one in nearly every filet so far.

To cook the salmon, I like to bake it in the oven. The method is very simple and takes about 15 minutes. Here is what you do:

  1. Line a baking sheet with parchment paper (or aluminum foil). Place the filets of salmon, skin side down, on the parchment. Drizzle the fish with olive oil and season with salt and pepper.
  2. Place the baking sheet with the fish into a *cold* oven. Then turn the oven to 400 degrees F. Bake for about 14 minutes, letting the fish cook slowly as the oven temperature rises.
  3. Take the salmon out and let cool. Or, if you like your salmon more well-done, let it cook for 2-3 more minutes. Serve warm or at room temp.

Easy, right? Clean up is a cinch, too! Just gather up the parchment and toss it in the trash :)

So let’s move on to the sauce. Four ingredients and five minutes is all you need . . . full recipe is below.

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Easy Lemon-Dill Sauce

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Ingredients:

1/2 cup whole-milk yogurt (I love the Greek Gods brand)

1/4 cup Hellmann’s mayo

2 Tablespoons fresh lemon juice

1 Tablespoon chopped fresh dill

S&P to taste

Instructions:

Put the yogurt, mayo, lemon juice and dill into a bowl. Stir well. Season with salt and pepper; taste. Adjust seasonings and serve!

Here’s a handy-dandy graphic in case you want to pin it :)

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The sauce can be made up to one week ahead, so this is a GREAT one for weekend meal prep. Also, in addition to serving it with any kind of fish, I love to use the sauce as a dip for veggies, or alongside chicken or pork. So even if you don’t like salmon, the lemon-dill sauce is definitely one to add to your spring menu!

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