Description
A quick and delicious baked salmon dish paired with a zesty lemon dill yogurt sauce, perfect for busy weeknights or hosting guests.
Ingredients
Scale
- 4 ounce salmon fillets (4 pieces)
- Salt
- Freshly ground black pepper
- Lemon juice
- Fresh dill
- 1 cup of water
- 1 tablespoon kosher salt (optional for brining)
- 6 oz. plain nonfat Greek yogurt
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice (for sauce)
- 1 tablespoon chopped fresh dill (for sauce)
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Whisk together the water and kosher salt. Brine the salmon fillets in the mixture for 10 minutes, remove and pat dry.
- Place the salmon on the prepared baking sheet, season with salt and black pepper, and bake for 10-15 minutes until the internal temperature reaches 130 degrees F.
- While the salmon bakes, whisk together the yogurt, lemon zest, lemon juice, chopped dill, and a pinch of salt and pepper for the sauce.
- Once cooked, remove the salmon, squeeze fresh lemon juice on top, and sprinkle with chopped dill. Serve with the yogurt sauce.
Notes
For a flakier texture, dry the salmon thoroughly before seasoning and baking. Don’t skip the brining step for moisture retention.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 60mg