Salmon with Lemon Dill Sauce

Ingredients

• 2 fillet Salmon Fillet (skinless, boneless, about 6 oz each)
• 1 tablespoon Olive Oil (for drizzling)
• 1 pinch Salt (kosher or sea salt)
• 1 pinch Black Pepper (freshly ground)
• 0.5 lemon Lemon (cut into thin slices for topping)
• 0.33 cup Greek Yogurt (or sour cream, plain, full‑fat)
• 2 tablespoon Mayonnaise (regular)
• 1 lemon Lemon Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 tablespoon Fresh Dill (chopped)
• 1 pinch Salt (for sauce)
• 1 pinch Black Pepper (for sauce)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the salmon.

   Time: PT10M

   Temperature: 400°F

2. Season Salmon

   Place the salmon fillets on a lined baking sheet, drizzle each with olive oil, and season with a pinch of salt and pepper. Lay thin lemon slices on top of each fillet.

   Time: PT5M

3. Bake Salmon

   Transfer the baking sheet to the preheated oven and bake for 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

   Time: PT15M

   Temperature: 400°F

4. Prepare Lemon Dill Sauce

   While the salmon bakes, combine Greek yogurt, mayonnaise, fresh lemon juice, garlic powder, chopped dill, and a pinch of salt and pepper in a mixing bowl. Whisk until smooth and creamy.

   Time: PT5M

5. Finish and Serve

   Remove the salmon from the oven, let it rest for 2 minutes, then drizzle or dollop the lemon dill sauce over each fillet. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g