Nothing makes a salmon recipe better than simple ingredients and a delicious sauce. This lemon dill sauce recipe is just that! Using fresh dill and fresh lemon juice makes for a creamy dill sauce that keeps your salmon full of flavor! This is one of my favorite ways to serve salmon to my family.
This is one of my favorite healthy recipes because it can replace tartar sauce but is still the perfect sauce or a seafood dish! The prep time is minimal, you use fresh herbs, and you don’t have to cook any sauce on the stove!
For the creamy lemon dill sauce, check out the recipe below!
Nutrient Information
Salmon - Salmon is rich in protein, omega-3 fatty acids, and vitamins! According to the Global Salmon Initiative, a 3.5 oz portion of farmed-raised salmon contains about 41% of the recommended daily values of protein.
Plain Greek Yogurt - I love using Greek yogurt because it is a great base for a creamy sauce! It replaces the heavy cream that can be high in saturated fat. Greek yogurt is rich in protein and promotes gut health with the probiotics it contains.
Storing
How to store in the refrigerator:
Cool it down: Let your cooked salmon cool for a bit at room temperature.
Wrap it: Use plastic wrap or aluminum foil to wrap the salmon tightly. This helps prevent moisture loss and keeps it fresh.
Refrigerate: Place in an airtight container and place in the fridge. Cooked salmon can be stored in the refrigerator for up to 3–4 days.
What You’ll Need For The Easy Dill Sauce Recipe:
Ingredients:
- Plain Greek Yogurt
- Fresh Dill
- Lemon Juice
- Minced Garlic
Other Ingredients for Recipe:
- Salmon Filets
- Carrots
- Olive Oil
- Salt and Black Pepper
Kitchen Equipment:
- Oven
- Sheet Pan
- Parchment Paper
- Peeler
- Knife
- Cutting Board
- Small Bowl
Sheet Pan Lemon Dill Yogurt Salmon and Carrots
Ingredients
- 4 salmon filets
- 1 cup plain Greek yogurt
- 4 tablespoons fresh dill
- 2 lemons juiced
- 2 tablespoons minced garlic
- 1 pounds carrots
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Preheat the oven to 400℉ and line a sheet pan with parchment paper.
- Trim carrots and coat with olive oil and 1-2 tablespoons of dill. Lay on the sheet pan and roast for about 25 minutes.
- Once the carrots are done, remove from the oven and toss the carrots. Make room in the middle of the sheet pan for the 4 salmon filets. Brush the top of the salmon with olive oil and sprinkle it with salt and pepper.
- Bake for another 15 minutes or until salmon reaches 145℉.
- While the carrots and salmon are cooking, mix together the 1 cup Greek yogurt, 2 tablespoon dill, juice of 2 lemons, and 2 tablespoons minced garlic.
- Once the salmon and carrots are fully cooked, top the salmon with the yogurt and dill mixture. Enjoy!
Nutrition
Variations/Substitutes
Use An Air Fryer
If you are short on time or prefer using an air fryer, you can air fry the carrots at 380℉ for about 20-25 minutes. For the salmon you can air fry at 400℉ for 8-10 minutes or until the salmon becomes flaky. I love to use this air fryer because it has two baskets that you can set different times and temperatures! Great for making two different dishes at the same time.
Add Lemon Zest
If you really like the lemony taste, you can add lemon zest to the sauce!
Use Dried Dill
If you can’t find fresh dill, substitute with dried dill. Use 4 teaspoons of dried dill instead.
Add Dijon Mustard
For a tangy taste, add 1 tablespoon of dijon mustard.
FAQ
You could use it for another seafood dish (such as crab cakes), dip french fries in it, or layer on top of a baked potato instead of sour cream.
The next time you are wanting to make a healthy meal for your family, consider using this lemon yogurt dill sauce on top of your salmon! Paired with roasted carrots and couscous gives you a balanced meal the whole table will enjoy.
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