This fast lemon dill salmon takes just 10 minutes to bake! Mix up the zesty dill sauce while the salmon cooks. It’s the ultimate healthy, easy weeknight meal.
4 Salmon Fillets (Skin On or Off)
Lemon Dill Sauce:
2 Tbsp. Finely Chopped Dill
¼ C. Greek Yogurt
6 Tbsp. Mayonnaise
1 Tbsp. Lemon Juice
¼ Tsp. Garlic Powder
¼ Tsp. Onion Powder
⅛ Tsp. Kosher Salt
2 teaspoons water
Preheat oven to 450˚F.
Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
While the salmon bakes, mix together the sauce ingredients, adding the water last. Use the water to bring it to a loose, drizzle-able consistency. (You may need a touch more depending on your yogurt brand.)
Serve the salmon and garnish each fillet with 2 tablespoons of the lemon dill sauce. Save leftover sauce refrigerated.
Author: Sonja Overhiser