Name: Baked Salmon with Lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

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.

Ingredients

Scale

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

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