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.
Ingredients
46 ouncesalmon filletsskin on or off
1lemon
¼cupfresh dillminced
1poundasparaguswoody ends trimmed
Sauce:
2tablespoonsnonfat plain Greek yogurt
2tablespoonslight sour cream
1teaspoonfresh dillminced
1teaspoonlemon zest
1tablespoonlemon juice
saltto taste
black pepperto taste
Instructions
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.