Salmon With Feta Dill (Printable Version)
Quick baked salmon with a creamy feta-dill sauce, lemon brightness and garlic for a fresh Mediterranean main.
# What You Need:
→ Fish
01 - 4 salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Feta Dill Sauce
05 - 3/4 cup crumbled feta cheese
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
08 - 1 tablespoon lemon juice
09 - 1 small garlic clove, minced
10 - 2 tablespoons extra-virgin olive oil
11 - Salt and pepper, to taste
→ Garnish
12 - Lemon wedges
13 - Fresh dill sprigs
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and place them skin-side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper.
03 - Bake for 12 to 15 minutes, or until the salmon is just cooked through and opaque in the center.
04 - While the salmon bakes, combine crumbled feta cheese, Greek yogurt, chopped dill, lemon juice, minced garlic, and extra-virgin olive oil in a mixing bowl. Stir until creamy with some texture remaining. Season with salt and pepper to taste.
05 - Remove salmon from the oven and let rest for 1 to 2 minutes.
06 - Spoon the feta dill sauce generously over each fillet. Garnish with lemon wedges and fresh dill sprigs if desired. Serve immediately.
# Expert Tips:
01 -
- The feta dill sauce comes together in two minutes flat and tastes like something you would pay good money for at a restaurant.
- It is naturally low carb and gluten free so you can serve it to almost anyone without a second thought.
02 -
- Drying the salmon thoroughly before baking is the single step that makes the difference between soggy and beautifully caramelized edges.
- The sauce thickens as it sits so if you make it ahead add a splash of lemon juice to loosen it before serving.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it bakes more evenly from edge to center.
- Mash half the feta and leave the rest chunky for a sauce that has both creaminess and satisfying little bites of cheese.