Lemon Baked Salmon with Creamy Dill Sauce

I absolutely love salmon! It’s such an easy weeknight meal and extremely healthy with all of those Omega 3’s! I love this recipe as it adds a hit of fresh lemon juice to the salmon fillets and it’s topped with a creamy dill sauce that’s whipped together with Greek yogurt.  Another healthy bonus! This recipe came to mind this week when I kicked off the Spring lemon recipes and I’m sure it will be a recipe you’ll continue to go back to again and again!

Baked Lemon Salmon with Creamy Dill Sauce
Serves: 4
  • 4 6-ounce salmon fillets
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • ⅓ cup fat free plain Greek Yogurt
  • 3 tablespoons mayonnaise (full fat)
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh dill
  • 2-3 teaspoons milk
  • ½ teaspoon honey
  1. Preheat oven to 400 degrees.
  2. In a bowl, whisk together olive oil, lemon zest and lemon juice.
  3. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side.
  4. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper.
  5. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them).
  6. Serve warm topped with Creamy Dill Sauce.
  7. To make the Creamy Dill Sauce mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).