This is definitely one of those go-to recipes when you want to eat something healthy, but don’t have a lot of time to cook. I think with salmon the less you mess with it the better it is. But a little sauce on the side makes it extra special.
Salmon with caper-dill sauce
Serves 4. My fillet was a little small so I made 3.
1 pound (or a little more) salmon, cut into 4 fillets
2 tablespoons olive oil
Salt and pepper
For the sauce:
3 ounces plain yogurt
1 tablespoon light mayo
1 tablespoon capers, drained
1 teaspoon fresh lemon juice
1/2 teaspoon dried dill
1/4 teaspoon salt
Preheat the oven to 400 degrees. While that’s heating up, prepare the sauce by mixing all the ingredients in a small bowl, and put it in the fridge to cool.
You can add more mayo, less yogurt, for a richer sauce.
Heat a big skillet over medium-high heat and add the olive oil. Season the salmon with salt and pepper, and add them, skin-side up, to the pan.
I am growing to love our cast iron pans…
Cook for 3 minutes, then carefully flip the fillets over and cook for another 2 minutes. What you’re aiming for is a nice brown crust on the outside.
Now you’re going to finish the salmon in the oven. It should take anywhere from 3-8 minutes, depending on how thick the pieces are. I gave mine 5 minutes, and that was plenty, almost too much.
I like to serve salmon with a blend of half brown rice and half wild rice, and my favorite roasted zucchini and onions.