Baked Salmon with Creamy Dill Sauce

This salmon is easy and very good, and tastes excellent with couscous and blanched snow peas.

  • 2 lemons
  • 2 servings skinless salmon fillet (1 1/4 lbs. total)
  • Salt and pepper to taste
  • 3 tablespoons of chopped, fresh dill
  • 4 oz. sour cream
  • 1 tablespoon Dijon mustard

Cut off and discard ends of the lemons. Cut 1 lemon into 6 circular slices, and cut the other lemon (lengthwise) into quarters. Rinse salmon in cold water and pat dry with paper towel. Place dark side down in large baking pan. Squeeze juice of 1 of the lemon quarters over each piece of fish. Remove any seeds and lightly salt and grind on pepper. Sprinkle 2 tablespoons of the chopped dill over the fish. Cover fish with 6 lemon slices, and bake at 350 degrees for 20-25 minutes.

Make sauce for salmon: In mixing bowl, combine sour cream, remaining chopped dill (approx. 1 tablespoon), and Dijon mustard. Squeeze in juice of 1 lemon quarter. Remove seeds, and whisk thoroughly. Salt and pepper to taste. Cover with plastic wrap and refrigerate until serving.

Serves 2.

Main Dishes Book 1 Recipes Without Pictures