Description
A quick and healthy weeknight dinner featuring baked salmon fillets topped with a creamy, tangy lemon dill sauce. Ready in about 25 minutes with simple, pantry-friendly ingredients.
Ingredients
Scale
- 1.5 lbs salmon fillets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 cup Greek yogurt (plain, non-fat or low-fat)
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Optional: 1 cup cherry tomatoes, halved; 1 bunch asparagus, trimmed; 2 cups broccoli florets
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, chopped fresh dill, Dijon mustard, and honey until smooth. Set aside.
- Pat salmon fillets dry with paper towels. Rub with olive oil and season generously with salt and black pepper.
- Place salmon fillets on the prepared baking sheet. If using vegetables, arrange them around the salmon and toss with a little olive oil, salt, and pepper.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
- Remove from oven and spoon the lemon dill sauce generously over each fillet.
- Serve immediately, garnished with extra fresh dill and lemon wedges.
Notes
Pat the salmon dry before cooking to ensure it bakes rather than steams. Use fresh dill for the best flavor. The sauce can be made ahead and stored in the fridge. Do not freeze the salmon with the sauce as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
Keywords: healthy salmon, baked salmon, lemon dill sauce, quick dinner, weeknight meals, gluten-free, high protein