Salmon with Creamy Dill Sauce
20 minute Baked Salmon topped with a creamy cucumber-dill sauce (NO mayor or sour cream). Cookscompletely in 1 skillet.
Calories:
Equipment
- oven safe skillet OR baking sheet
Ingredients
- 1 tablespoon olive oil
- 2 6 ounce salmon fillets
- salt and pepper to taste
- 1 lemon cut in 4wedges
- 1/2 cup English cucumber minced
- 4 oz Greek yogurt cream cheese can sub out any light cream cheese
- 2 tablespoons fresh dill minced
- 1/4 cup milk
Instructions
- Preheat the oven to 400°.
- Cut the lemon into wedges and mince the cucumber leaving the skin on then set aside.
- Drizzle olive oil into a large oven-proof skillet over medium to medium-high heat.
- Pat the moisture from the salmon using a paper towel then season with salt and pepper to taste. Place salmon skin side up in the skillet. Sear for 2-3 minutes to golden then flip the salmon over (so the skin side is down).
- Add a squeeze of fresh lemon juice over the top of the salmon then transfer the skillet to the oven for 7-10 minutes or until the internal temp reaches 145°.
- Remove salmon from the skillet to a plate and tent with foil.To the same skillet, add the cream cheese in cubes and milk. Season with salt and pepper over low heat stirring to combine (if the sauce is too thick, add another splash of milk).
- Turn off the heat, stir in minced cucumber and 1 tablespoon of dill. Spoon the lemon dill sauce over the salmon.
- Garnish with extra dill and serve right away with lemon slices or wedges.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg