Salmon With Lemon Dill Sauce
Ingredients
- Lemon Dill Sauce:
- ⅓ cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, finely minced
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 1 teaspoon fresh lemon zest
- Salmon:
- 4 6 oz salmon filets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons virgin olive oil
- 3 lemons, thinly sliced
Instructions
- Set your oven to 400°F and allow it to preheat. In a medium bowl, combine the ingredients for the lemon dill sauce, then refrigerate the mixture.
- Line a baking sheet with parchment paper and arrange the salmon fillets on top. Lightly season with salt and pepper, drizzle with olive oil, and place thin lemon slices over each piece.
- Bake for 8-10 minutes, or until the salmon is just opaque. For best results, ensure the internal temperature reaches 140°F—be careful not to overcook, as this can cause dryness. Serve with the chilled lemon dill sauce drizzled over the top.
Serving: 1filet, Calories: 256kcal, Carbohydrates: 10g, Protein: 16g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 55mg, Sodium: 833mg, Potassium: 505mg, Fiber: 2g, Sugar: 3g, Vitamin A: 182IU, Vitamin C: 48mg, Calcium: 54mg, Iron: 1mg
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