I’m a pescetarian, but I eat a mostly vegan diet. That’s what makes me feel the best and is what I feel is best. However, I’ve got to admit that I love salmon. It’s by far my favorite type of seafood, so occasionally I’ll treat myself and either order it out or cook a piece up for dinner. For me, salmon really doesn’t need much more than a little oil, salt and pepper, and lemon. But it also pairs well with a variety of different sauces. For this recipe, I decided to create a creamy, but light sauce using a yogurt base, fused with the flavors of mustard, garlic, and a little fresh dill. While the picture doesn’t particularly do this plate of salmon justice, the taste from this recipe will have you feeling like you’re dining out at a restaurant right within your own home. Serve with your favorite green veggie, grain, and/or potato.
Baked Salmon with Dijon Dill Sauce
- -1 lb. salmon
- -2 cloves garlic, minced (about 1 Tbsp.)
- -1/2 small onion, minced (about 2 Tbsp.)
- -1 Tbsp. fresh dill, minced
- -2/3 cup 2% Greek yogurt
- -Fresh ground pepper and salt, to taste
- -Olive oil
- -Lemon, sliced
Preheat oven 400F. Lightly grease baking dish and place salmon skin side down. In small bowl, stir together yogurt, garlic, onion, dill, and fresh ground pepper. Spread mixture on top of salmon. Cover and bake 10 minutes. Remove cover and bake until salmon is opaque in center (approx. another 8-15 minutes). Serve with sprinkle of salt and wedge of lemon squeezed over each portion.