Oven Baked Salmon with Lemon Dill Yogurt Sauce
Delicious, perfectly cooked salmon fillet paired with an easy, tangy, herbaceous sauce.
- 1 pound wild-caught salmon
- 1 tbsp avocado oil
- 2 tsp Simply Organic Lemon Pepper Seasoning, divided
- 5 oz container plain Greek yogurt (or dairy-free yogurt of choice)
- juice of 1/2 lemon
- zest of 1/2 lemon
- 1 tsp hot sauce (Cholula)
- 1 tbsp fresh chopped dill (sub 1 tsp dried)
- 1 tbsp capers
- salt, to taste
Preheat oven to 400 degrees
Prepare the salmon by patting dry with a paper towel and lay on a baking sheet lined with parchment paper
Lightly spray or rub salmon with a bit of your avocado/olive oil. Season with 1 tsp of Lemon Pepper seasoning and 1 tsp salt. Bake at 400 for 10 minutes per inch of thickness of the salmon.
While salmon is cooking, prepare lemon dill yogurt sauce by whisking together yogurt, 1 tsp of Lemon Pepper seasoning, lemon juice & zest, hot sauce, dill, capers and salt, to taste. Be sure to taste before adding additional salt once the capers have been added.
Serve by either pouring the sauce over the salmon, or serving the sauce on the side as a dipping sauce.