Salmon With Feta Dill Sauce (Print View)
Pan-baked salmon fillets with tangy feta-dill sauce and lemon, an easy Mediterranean main for four.
# What You Need:
→ Salmon Fillets
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 fresh 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
03 - Bake for 12 to 15 minutes 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 while retaining some texture. Season with salt and pepper to taste.
05 - Remove salmon from the oven and let rest for 1 to 2 minutes to allow the juices to redistribute.
06 - Spoon the feta dill sauce generously over each salmon fillet. Garnish with lemon wedges and fresh dill sprigs. Serve immediately.
# Expert Hints:
01 -
- The feta dill sauce comes together in about two minutes and tastes like something from a seaside taverna you cannot stop thinking about.
- It is genuinely weeknight easy but looks like you spent your whole afternoon planning something elegant.
- Gluten free and low carb without trying even a little bit, which means everyone at the table can dig in without a second thought.
02 -
- Do not overbake the salmon by even a couple of minutes, carryover heat will finish the job and dry fish is heartbreaking after all that effort.
- Let the sauce sit for five minutes after mixing so the dill and garlic have time to bloom into the yogurt and feta.
03 -
- Drying the salmon thoroughly before seasoning is the one step most people skip, and it is the reason your fish either gets a beautiful golden edge or steams sadly in its own moisture.
- Take the salmon out when it still looks just barely underdone in the very center, residual heat will finish it perfectly while you spoon on the sauce.