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–+ servings
juicy salmon with lemon dill sauce on a plate with salad

Salmon with Lemon Dill Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Keep things quick and very tasty with this salmon with lemon dill sauce. This simple salmon recipe is for those nights when you want something that feels elevated without all the effort. Ready in 20 minutes!

Ingredients

Lemon Dill Sauce

Baked Salmon

Instructions 

  • Preheat your oven to 400 degrees Fahrenheit. Mix the lemon dill sauce ingredients in a medium-sized bowl then place the bowl into your fridge.
    ⅓ cup plain, Greek yogurt, 3 tablespoons mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon minced fresh dill, 1 tablespoon capers, 1 small garlic clove, 1 pinch sea salt
    image for recipe instruction
  • Lay the salmon pieces on a parchment paper-lined baking sheet. Season the salmon with salt and pepper then drizzle them with olive oil and top with 2 thin slices of lemon on top of each piece.
    4 5-ounce filets of salmon, ½ teaspoon EACH: sea salt and pepper, 2 teaspoons olive oil, 8 thin lemon slices
    image for recipe instruction
  • Bake the salmon for 8-10 minutes, or until it is slightly opaque. Salmon is cooked when it reaches 140 degrees Fahrenheit - do not overcook it or it will become dry. Serve the salmon with the lemon dill sauce over the top.
    image for recipe instruction

Notes

Dill: If you don't have fresh dill, substitute one teaspoon of dried.
Make ahead: The sauce can be made up to four days ahead and stored in your fridge. The salmon is best served fresh, but leftovers will keep for two to three days if stored in the fridge. 
Serving: 1 piece of salmon + ¼ of the sauce, Calories: 247kcal, Carbohydrates: 3g, Protein: 29g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 506mg, Potassium: 745mg, Fiber: 1g, Sugar: 2g, Vitamin A: 96IU, Vitamin C: 4mg, Calcium: 46mg, Iron: 1mg