Easy Slow Baked Salmon with Creamy Charred Lemon Dill Sauce
Ingredients
The Salmon
-
10
oz.
Salmon Fillet
-
to taste
Salt
-
to taste
Black Pepper
-
1
tbsp. + 1 tsp.
Olive Oil
-
1
small
Lemon
-
1
tsp.
Avocado Oil
The Charred Lemon Dill Sauce
-
¼
cup
plain Greek Yogurt
-
2
tbsp.
Mayonnaise
-
1
tsp.
Lemon Zest
-
1
tbsp.
finely chopped Fresh Dill
-
¼
tsp.
Garlic Powder
-
to taste
Salt
-
to taste
Black Pepper
-
1
tbsp.
Charred Lemon Juice
Instructions
- Prepare the dill sauce by mixing the sauce ingredients, excluding the charred lemon juice, in a bowl.
- Preheat the oven to 275°F and prepare a baking sheet lined with parchment paper.
- Season the salmon with salt and pepper, place it skin side down on the baking sheet, and let it rest.
- Drizzle olive oil over the salmon and bake for 20 minutes, adding more oil halfway through.
- Char the lemon halves in a hot pan with avocado oil until browned, then let them cool.
- Squeeze the charred lemon juice into the dill sauce and mix well.
- Serve the salmon with the dill sauce spread on top and charred lemon wedges on the side.
Nutrition Facts (estimated)
Servings
2
Calories
374
Total fat
24g
Total carbohydrates
6g
Total protein
30g
Sodium
300mg
Cholesterol
80mg
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