Baked Salmon with Creamy Dill Sauce

Ingredients

• Pink salmon

  Fish, raw

  16 oz or 454g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Lemon juice

  Raw

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Dill

  Fresh

  2 tbsp or 1g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 425F. Meanwhile, marinate the salmon and make the sauce.
2. Mince 2 garlic cloves and place in a baking dish large enough to fit the 4 salmon fillets in one layer with a bit of room in between each piece. Halve 1 medium lemon and squeeze the juice from one half into the baking dish. Add 2 tablespoons olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, and whisk with a fork to combine. Add 4 salmon fillets, turning them over gently a few times to evenly coat in the lemon-garlic mixture. Arrange in a single layer skin-side up if there is skin. Cover and refrigerate.
3. Squeeze the juice from the remaining lemon half into a small bowl. Set aside a few fresh dill sprigs for garnish if desired, then finely chop more dill until you have 2 tablespoons. Add the chopped dill, 1/2 cup sour cream, 1/2 teaspoon Dijon mustard, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper to the bowl and whisk to combine. Refrigerate until ready to serve.
4. When the oven is ready, uncover the salmon and roast until cooked through and easily flaked, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120F to 130F for medium-rare, or 135F to 145F if you prefer it more well-done. Serve topped with the creamy dill sauce. Garnish with fresh dill sprigs and serve with lemon wedges, if desired.
5. (source: https://www.thekitchn.com/baked-salmon-dill-sauce-recipe-23153131#post-recipe-272010233)