How To Make Baked Lemon Dill Salmon with Yogurt Sauce
Nothing compares to the vibrant flavors of baked lemon dill salmon that is seasoned generously with fresh herb and citrus, topped with creamy yogurt sauce.
Preheat oven to 400 degrees F. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 13×9-inch baking dish and place salmon fillets in a baking dish.
Season tops of salmon with salt and pepper then rotate to the opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper.
Let rest at room temperature for about 10 minutes, then bake in preheated oven for about 12 to 16 minutes, or until salmon has cooked through (cook time will vary based on the thickness of fillets and on the desired doneness).
Serve warm topped with Creamy Dill Sauce.
Creamy Dill Sauce:
In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency.
Season with salt and pepper to taste. Store in refrigerator; allow to rest at room temperature for about 20 minutes before serving (just so it’s not ice-cold over warm salmon).
The yogurt dill sauce lasts in the fridge for a few days and makes a great veggie dip too!
- Calories: 994.18kcal
- Fat: 69.74g
- Saturated Fat: 15.16g
- Monounsaturated Fat: 22.00g
- Polyunsaturated Fat: 21.14g
- Carbohydrates: 4.34g
- Fiber: 0.81g
- Sugar: 1.96g
- Protein: 83.11g
- Cholesterol: 225.60mg
- Sodium: 1056.34mg
- Calcium: 71.64mg
- Potassium: 1492.29mg
- Iron: 1.69mg
- Vitamin A: 3.04µg
- Vitamin C: 19.72mg
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