Baked Salmon with Dill Cream & Zucchini
Salmon fillets baked with roasted zucchini and finished with a refreshing dill cream sauce for a light yet rich dish.
Ingredients
For the Salmon & Zucchini:
4 salmon fillets (6 oz each)
2 medium zucchini, sliced into half-moons
2 Tbsp butter or tallow, melted
1 Tbsp olive oil (for zucchini)
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper, to taste
For the Dill Cream Sauce:
½ cup sour cream (or Greek yogurt)
¼ cup mayonnaise
1 Tbsp lemon juice
2 tsp Dijon mustard
2 Tbsp fresh dill, chopped (or 1 tsp dried dill)
1 small garlic clove, minced
Salt and black pepper, to taste
Optional Garnish:
Lemon wedges
Extra fresh dill
Macronutrients
(per serving, makes 4)
Protein: 36g
Fat: 42g
Carbs: 3g
Preparation
Preheat oven to 400°F. Toss zucchini slices with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet. Roast for 10 minutes.
Push zucchini to the sides of the pan and place salmon fillets in the center. Brush salmon with melted butter or tallow, season with paprika, salt, and pepper.
Return sheet pan to oven and bake 12–15 minutes, until salmon flakes easily with a fork and reaches 145°F internal temperature.
In a bowl, whisk together sour cream, mayo, lemon juice, Dijon, dill, garlic, salt, and pepper until smooth. Chill until ready to serve.
Plate salmon with roasted zucchini and spoon dill cream sauce over the top. Garnish with lemon wedges and fresh dill.
400ºF / 205ºC
145ºF / 63ºC