Lemon Dill Baked Salmon

lemon-dill-salmon

I think this is my first fish recipe on the blog. I'm trying to learn to love fish. I know the nutritional value is there, I just have a hard time with the texture and the "fishy" taste most of the time. I've found that if I use lemon, I can eat things like salmon without feeling as though I'm drinking water out of a fish tank. This recipe is one of my new favorites. I do recommend that you buy your salmon day-of, if possible. Fish always tastes better if you buy it, cook it, and eat it on the same day. Anyone else agree?

Ingredients for the bake:

  • 8oz wild caught salmon
  • 3 cloves garlic, diced
  • 3 sprigs of dill, pulled from the stem
  • 2 tbsp canola oil
  • 2 tbsp lemon juice
  • Salt/pepper to taste

Ingredients for the sauce:

  • 4 tbsp plain Greek yogurt
  • 2 tbsp lemon juice
  • 3 sprigs of dill, pulled from the stem
  • Garlic powder, salt, and pepper to taste

Directions:

1. Preheat the oven to 375 degrees

2. Mix the garlic, dill, oil, lemon juice, salt, and pepper in a small bowl

dill-marinade

3. Place foil in a glass baking pan with salmon on top (I left the skin on)

4. Pour/scoop dill mixture onto salmon

salmon-marinade

5. Close the foil, creating a little baking pouch for the salmon

foil-salmon

5. Bake for 30-45 min, until fish reaches a flaky texture

6. While fish is baking, mix sauce together in a small bowl

7. Once fish is done baking, remove from oven and top with sauce (you can remove the skin before you top with the sauce, or you can remove it while you eat it)

Let me know if you give this one a try!