I don’t often cook healthy dishes, but when I do it typically involves Salmon. We all know that Salmon is good for your heart, your brain, omega-3 and omega-6 fatty acids, and so on and so forth. But it also tastes really good. I’m not a fan of overly fishy tasting fish, which is why I like salmon so much.
When I make salmon, I usually pan sauté it with olive oil and butter, but tonight I tried to make it even healthier by leaving out the butter (sorry Paula Deen) and roasting instead of sautéing.
The salmon is seasoned with salt, pepper, thyme, dill, onion and garlic powder, smoked paprika and topped with sliced meyer lemons and lemon juice. It’s then roasted in the oven for 12-15 minutes. You can make this dish in under 30 minutes and the oven does all of the work.
- 1 Salmon Fillet (preferably Atlantic or King)
- 1 bunch fresh dill
- 1 Meyer Lemon
- 1 tbsp olive oil
- 1 tbsp brown sugar
- Kosher salt
- Fresh ground pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (regular or smoked)
- ½ cup sour cream
- 2 tbsp mayonnaise
- Preheat the oven to 425 degrees.
- To prep the salmon, run your fingers along the fleshy side of the salmon, feeling around for pin bones. If any pin bones are present, remove them with tweezers. After making sure there are no bones, place the salmon filet on a baking sheet lined with aluminum foil. Lightly coat the salmon filet with olive oil. Season the salmon filet with the salt, pepper, brown sugar, garlic and onion powder, paprika, and 1 tbsp of chopped dill. Slice ½ of the lemon into thin slices and layer them on top of the salmon. Let sit at room temperature for 10-15 minutes.
- In the meantime, prepare the dill sour cream sauce. Chop up the dill weed so that you have about 2-3 tbsp of dill. In a small bowl mix together the dill, sour cream, mayonnaise. Season with salt and pepper and 2 teaspoons of lemon juice if desired.
- Place the salmon filet in the oven and roast for up to 15 minutes until the salmon s almost cooked at the center at the thickest part of the filet. Remove the salmon from the oven, cover with aluminum foil and allow to rest for 10 minutes.
- To serve, cut the salmon crosswise into serving pieces and serve with lemon slices and the dill sour cream sauce.