Lemon Dill Salmon with Cucumber Herb Sauce
*To check whether salmon is done, press the back of a spatula onto the salmon to feel for firmness. If it feels spongy, it is not fully cooked.
Ingredients
- 8 salmon steaks
- 1/4 cup butter, melted
- 1/2 cup fresh dill, chopped, divided
- 1 lemon
- sea salt
- pepper
- 1 cucumber
- 1 cup Greek yogurt
- 1/2 cup cilantro
- 3-4 green onions, chopped
Instructions
- Cut the cucumber lengthwise and remove the inside seeds. Cut into smaller sections and add to a food processor with the yogurt, cilantro, green onions, and 1/4 cup dill. Puree until smooth, and season to taste with salt and pepper. Refrigerate for 2 hours or overnight to allow the flavors to steep.
- Lay the salmon fillets in a 9×13-inch baking dish. Drizzle the melted butter over the salmon. Squeeze the fresh lemon over the salmon. Season with salt and pepper. Sprinkle with 1/4 cup fresh chopped dill.
- Cover the dish with foil and refrigerate for 30 minutes.
- Preheat oven to 325 degrees and bake the salmon, covered, for about 30 minutes. If the salmon is thick, bake for 15 minutes and then check for doneness (*using back of spatula technique).
- Serve salmon with cucumber herb sauce on the side.