Saturday, May 30, 2015

baked lemon salmon with creamy dill sauce... 25 minutes

the goods:

4 salmon fillets
2 tablespoons extra-virgin olive oil
zest from 1 lemon
2 tablespoons fresh lemon juice

creamy dill sauce:
1/3 cup sour cream
3 tablespoons mayonnaise
1 clove garlic, grated
1 tablespoon chopped fresh dill
3 tablespoons milk
1/3 teaspoon honey

Make dill sauce: In a small bowl, stir together sour cream, mayonnaise, garlic, dill, honey, and milk. Season with salt and pepper and store in refrigerator until ready to use.
Preheat oven to 400 degrees. In a small bowl, whisk together olive oil, lemon zest, and lemon juice. Grease a 9-by-13-inch baking dish and place salmon fillets in dish. Season tops of salmon with salt and pepper and then flip. Drizzle evenly with lemon/oil mixture and gently rub all over salmon, then season with salt and pepper. Flip back over and let rest at room temperature 10 minutes, then bake in preheated oven 12-16 minutes, or until salmon is cooked through. Serve topped with creamy dill sauce.

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