Lemon Dill Salmon
Whip up this luxurious dish in less then 30 minutes! Salmon fillets cook to perfect tenderness under the broiler in minutes and the stir-together dill and yogurt sauce takes only a moment more.
Servings: 6
Ingredients
- 1 1/2 pound salmon, cut into 6 (4-ounce) fillets
- 1 tablespoon Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Lemon wedges, to serve
Creamy Dill Sauce
- 1/2 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed or finely grated
- 2 tablespoons finely chopped fresh dill, reserving a few fronds of dill for garnish
- 1/2 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/4 cup hot water, plus extra as required
- Salt
- Freshly ground pepper
Instructions
- Get ready. Place the oven rack about 6 inches from the broiler heating element in your oven. Set the broiler to high.
- Prepare the salmon fillets. Pat the salmon fillets dry and arrange them on a foil-lined baking sheet. Drizzle with extra virgin olive oil and rub to coat evenly. Season generously with salt and freshly ground pepper.
- Broil the salmon. Place the salmon under the broiler and cook for 4 to 6 minutes, depending on the thickness, until the flesh turns opaque, a little crispy on top and flakes easily with a fork.
- Make the Creamy Dill Sauce. Meanwhile, in a medium bowl, whisk together the Greek yogurt, extra virgin olive oil, and Dijon mustard until smooth. Stir in garlic, fresh dill, and dried dill. Then whisk in the lemon juice. Slowly whisk in hot water. Depending on the thickness of your yogurt you may want to add another spoonful or two of water. Season with salt and freshly ground pepper. Taste and adjust as needed.
- Finish and serve. Transfer the salmon to a platter and spoon the creamy dill sauce over the top or serve it on the side. Garnish with some fresh fronds of dill and lemon wedges.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Leftovers and storage: This dish can be stored in the fridge in a tightly-covered container and served hot or cold within 3 days.You can reheat in a microwave or in the oven on a medium heat. When re-heating in the oven, remember to wrap the salmon in foil to make a parcel so it steams gently and does not dry out.
Nutrition
Calories: 234.8kcal | Carbohydrates: 0.9g | Protein: 24.3g | Fat: 14.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.5g | Trans Fat: 0.002g | Cholesterol: 63.2mg | Sodium: 66mg | Potassium: 587.1mg | Fiber: 0.1g | Sugar: 0.6g | Vitamin A: 61.9IU | Vitamin C: 0.6mg | Calcium: 35.7mg | Iron: 1mg
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