Description
Enjoy a flavorful and healthy dinner with this Crispy Baked Salmon paired with a zesty lemon dill sauce. Perfectly seasoned and oven-baked to crispy edges, the dish combines wild-caught salmon with a creamy, tangy Greek yogurt sauce infused with fresh lemon juice and dill for a refreshing twist.
Ingredients
For the Salmon
- 4 fillets salmon (preferably wild-caught for best flavor)
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 2 tablespoons olive oil
For the Lemon-Dill Sauce
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent the salmon from sticking.
- Prepare Salmon: Arrange the salmon fillets spaced evenly on the parchment-lined baking sheet. Sprinkle each fillet with salt and freshly cracked pepper, then drizzle with olive oil ensuring each piece is well-coated for crispiness.
- Bake Salmon: Place the baking sheet in the preheated oven and bake the salmon for 12-15 minutes. Bake until the salmon flakes easily with a fork and the edges turn golden brown and crispy.
- Make Lemon-Dill Sauce: While the salmon bakes, combine Greek yogurt, lemon juice, and fresh chopped dill in a mixing bowl. Stir thoroughly until the sauce is smooth and evenly mixed.
- Serve: Once the salmon is done, transfer fillets to plates and generously spoon the zesty lemon-dill sauce over the top. Serve immediately for the best texture and flavor.
Notes
- Wild-caught salmon is preferred for a richer flavor and better texture.
- Make sure not to overcrowd the baking sheet to allow even cooking and crisping.
- The lemon-dill sauce can be made ahead and refrigerated for up to 2 days.
- Adjust lemon juice quantity to taste for preferred tanginess.
- Check salmon doneness by seeing if it flakes easily with a fork to avoid overcooking.
