Description
A perfectly cooked salmon fillet paired with a zesty lemon dill yogurt sauce. Simple to whip up and deliciously satisfying.
Ingredients
Scale
- 4 (4 ounce) salmon fillets
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon juice, to taste
- Fresh dill, to taste
- 1 cup of water
- 1 tablespoon kosher salt (optional for brining)
- 6 oz. plain non-fat Greek yogurt
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice for sauce
- 1 tablespoon chopped fresh dill for sauce
- Salt and freshly ground black pepper to taste for sauce
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish, pour the salt water mixture over them, and brine for 10 minutes. Remove the salmon and pat dry.
- Place the salmon on the baking sheet, sprinkle with salt and black pepper. Bake for 10-15 minutes until a thermometer reads 130 degrees F in the thickest part.
- While baking, whisk together all ingredients for the yogurt sauce until smooth.
- Remove salmon from oven, squeeze lemon juice over top, sprinkle with dill, and serve with yogurt sauce.
Notes
For extra flavor, rub your salmon with a bit of olive oil and season generously before brining. Store leftovers separately in airtight containers; salmon lasts up to 3 days, yogurt sauce for 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg