Baked Salmon with Lemon and Dill

Baked Salmon with Lemon and Dill: A Perfect Weeknight Dinner

Looking for a simple yet elegant dinner option that brings a burst of flavor to your table? Try this Baked Salmon with Lemon and Dill recipe. It’s quick, healthy, and incredibly tasty. The recipe features a delicious salmon with a fresh dill sauce and an optional, yet highly recommended, Greek salsa. Here’s how to prepare it:

Ingredients

For the Salmon:

• 4 (6 oz.) wild salmon fillets or 1 wild Alaskan salmon fillet
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon each of lemon pepper, dried oregano, garlic powder, sugar, salt

For the Dill Sauce:

• 1/2 cup Greek yogurt (nonfat works great)
• 2 tablespoons mayonnaise (nonfat works great)
• 1 tablespoon chopped dill
• 1 minced garlic clove or ¼ tsp garlic powder
• 1/2 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1/4 tsp each of dried oregano, dried parsley
• Salt and pepper to taste

For the Greek Salsa (Optional):

• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumber
• 3 tablespoons kalamata olives (or regular), halved
• 1/4 cup chopped red onion
• 2-3 tablespoons crumbled feta cheese
• ½ -1 jalapeno, seeded, deveined, minced or a pinch of red pepper flakes
• 1/2 tablespoon chopped dill
• 1 minced garlic clove
• 1/2 tablespoon each of olive oil, red wine vinegar, lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Prepare the Salmon: In a 9×13 baking dish, whisk together olive oil, balsamic vinegar, lemon juice, and seasonings. Add the salmon fillets and turn to coat thoroughly. Allow the salmon to marinate at room temperature for up to 30 minutes while you prepare the dill sauce and salsa.
2. Preheat Oven: Set your oven to 400°F (204°C).
3. Make the Dill Sauce: In a medium bowl, combine all the dill sauce ingredients. Whisk well, season with salt and pepper, cover, and refrigerate.
4. Assemble the Salsa: In another medium bowl, mix all the salsa ingredients together. Cover and refrigerate until ready to serve.
5. Bake the Salmon: Place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time may vary depending on the thickness of the fillets.
6. Serve: Plate the baked salmon and generously top with dill sauce and Greek salsa. For an extra touch of freshness, squeeze some additional lemon juice over the salmon before serving.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Calories: 250 kcal per serving
• Servings: 4

This Baked Salmon with Lemon and Dill is not only a feast for your taste buds but also a visually appealing dish that’s perfect for any day of the week. Whether you’re looking to impress guests or just treat yourself to a nutritious meal, this recipe checks all the boxes. Enjoy your delightful dinner!

Baked Salmon with Lemon and Dill

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 1x

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Description

The combination of tender salmon, zesty lemon, and fragrant dill creates a dish that is both refreshing and satisfying. This Baked Salmon with Lemon and Dill is perfect for a quick yet impressive weeknight dinner or a special occasion.

Not only is this recipe delicious, but it’s also packed with health benefits. Salmon is a great source of omega-3 fatty acids, which are essential for heart health. Paired with a creamy dill sauce and a vibrant Greek salsa, this dish is sure to become a favorite in your household.

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Ingredients

Scale 1x2x3x

Salmon

4 (6 oz.) wild salmon fish fillets OR 1 wild Alaskan salmon fillet
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1/2 tsp EACH lemon pepper, dried oregano, garlic powder, sugar, salt
Dill Sauce

1/2 cup Greek yogurt (nonfat works great)
2 tablespoons mayonnaise (nonfat works great)
1 tablespoon chopped dill
1 minced garlic clove or ¼ tsp garlic powder
1/2 tablespoon lemon juice
1 teaspoon red wine vinegar
1/4 tsp EACH dried oregano, dried parsley
Salt and pepper to taste
Greek Salsa (optional but recommended)

1 cup cherry tomatoes, halved
1 cup chopped cucumber
3 tablespoons kalamata olives (or regular), halved
1/4 cup chopped red onion
2–3 tablespoons crumbled feta
½ –1 jalapeno, seeded, deveined, minced or a pinch of red pepper flakes
1/2 tablespoon chopped dill
1 minced garlic clove
1/2 tablespoon EACH olive oil, red wine vinegar, lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Whisk the olive oil, balsamic vinegar, lemon juice, and seasonings listed under “salmon” together in a 9×13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes.
Preheat oven to 400°F.
For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.
For the Salsa, combine all of the ingredients in a medium bowl. Cover and refrigerate.
Bake salmon at 400°F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).
Serve salmon with Dill Sauce and Salsa. It is fabulous with extra freshly squeezed lemon juice.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 250 kcal