Name: Poached Lemon Dill Salmon Recipe
Prep time: 15 min
Cook time: 18 min
Ingredients: 4 6 ounce salmon fillets (skin on or off); 1 lemon; ¼ cup fresh dill (minced); 1 pound asparagus (woody ends trimmed); 2 tablespoons nonfat plain Greek yogurt; 2 tablespoons light sour cream; 1 teaspoon fresh dill (minced); 1 teaspoon lemon zest; 1 tablespoon lemon juice; salt (to taste); black pepper (to taste)

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Looking for a delicious lemon dill salmon recipe? This poached salmon recipe has the most amazing sauce and what makes it an even better recipe is that it is healthy for you too. Healthy food doesn’t have to lack flavor when you have the right recipe.

Easy to Make Poached Lemon Dill Salmon Recipe

This recipe comes in at only 261 calories for the salmon, asparagus and sauce. Packed with a whopping 39 grams of protein, this recipe is a win. If you are trying to incorporate more seafood in your diet, like healthy fish, you are going to love this Poached Lemon Dill Salmon recipe. The flavors of the lemon and the dill really complement the fish.

What to Serve with Salmon?

While I am serving this salmon with asparagus, there are many things that you can serve with salmon. What makes salmon and this flavor profile, is that there are so many things that can be served with it. Of course, any vegetables will make a great side dish to salmon. Here are just a few of my favorites.

What is the best type of salmon to poach?

There are many types of salmon, and while each type has a different flavor, all of the salmon can be used with this recipe. I prefer to use Alaskan salmon for this recipe, but you can use whatever type of salmon you like. What type of salmon you use is really going to be whatever salmon you have access to and what your budget is. No matter what type of salmon you choose, this salmon recipe is great with this flavoring.

Ingredients for salmon sauce recipe

nonfat plain Greek yogurt
light sour cream
fresh dill
lemon
salt and black pepper

Ingredients for lemon dill salmon

salmon fillets
lemon
fresh dill
asparagus

How to poach salmon

Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper or a silicone baking mat.

Place the salmon on the baking sheet and season all the fillets with salt and pepper, to taste.

Zest the lemon, reserve it, and cut 4 slices off of one end of the lemon.

Reserve 1 tablespoon of dill, then spread the rest of it over the tops of each fillet, and place a lemon slice on each.

Pour enough water on the bottom of the sheet tray to cover the salmon about ½ of a centimeter.

Lay the asparagus around the salmon fillets and season it with salt and pepper.

Squeeze the remaining half of lemon over the salmon and asparagus and sprinkle about ½ tablespoon of the zest over it all. (Keep the lemon).

Bake for 15-18 minutes. The water will gently poach the salmon in the oven, ensuring that the fish doesn’t dry out while cooking.

While the salmon is cooking, make the creamy dill sauce: In a small mixing bowl, combine all of the sauce ingredients together and serve with the finished salmon and asparagus. (Use the remaining lemon half that was already squeezed).

If the salmon is skin-on, gently insert a fish turner or straight spatula between the skin and the flesh, and easy slide the flesh away from the skin. The skin will stay on the sheet tray.

Recipe

5 from 1 vote

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