Salmon with Lemon Mustard Dill Sauce

original recipe from: Fannetastic Food



4 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
4 tablespoons chopped fresh dill
4 salmon fillets, patted dry with paper towels


3 tablespoons Dijon mustard
1/4 cup plain whole milk yogurt
3 tablespoons finely chopped fresh dill
2 tablespoons fresh lemon juice


  1. Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
  2. Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
  3. Preheat oven to 400 degrees F.
  4. Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
  5. Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.

This is a great recipe to serve guests because you marinate the salmon beforehand. You can prep the sauce beforehand, too, so all you have to do is pop the salmon in the oven when the time comes! Easy – and three cheers for more time socializing and less time cooking.

The salmon is marinated in a simple mixture of lemon juice, olive oil, and dill. You can add a little salt and pepper to taste if you like too!

Refrigerate it, letting the marinade soak in, for at least 30 minutes (or up to about 6 hours). While you’re making the marinade, go ahead and throw together your sauce, too, since it uses similar ingredients: lemon juice and dill, with the addition of dijon mustard and plain whole milk yogurt. You can use Greek or regular yogurt – it depends how thick you want the sauce to be.

When you’re getting ready to eat, all that’s left is to pop the salmon out of the fridge, throw it in a baking dish, and bake for 10 to 15 minutes at 400 degrees F.I usually serve the salmon with a veggie side dish (try my garlic herb roasted veggies or lemon garlic string beans – or you can do a simple steamed veggie) and brown rice, which soaks up the sauce beautifully. Yum!