Oven Baked Salmon with Lemon Dill Yogurt Sauce
Delicious, perfectly cooked salmon fillet paired with an easy, tangy, herbaceous sauce.
Equipment
- sheet pan
- parchment paper
- Measuring spoons
- Measuring cups
- knife
- mixing bowl
- whisk
Ingredients
- 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
Instructions
- 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.