Irish Salmon with Dill Sauce

Ingredients

• 4 6 oz Salmon fillets
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 0.5 cup Plain Greek yogurt
• 2 tbsp Fresh dill
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper. Carefully place the 4 6 oz salmon fillets onto the prepared baking sheet, ensuring they are not overlapping.
2. 2Drizzle the 2 tbsp of olive oil and the 1 tbsp of lemon juice evenly over the top of each of the 4 6 oz salmon fillets. Season the fillets evenly with the 0.5 tsp of salt and the 0.25 tsp of black pepper.
3. 3Bake the salmon in the preheated oven for 12 to 15 minutes. The salmon is done when it flakes easily with a fork at its thickest part and reaches an internal temperature of 63°C when measured with a meat thermometer.
4. 4While the salmon bakes, prepare the dill sauce. Finely mince the 1 clove of garlic. Finely chop the 2 tbsp of fresh dill.
5. 5In a small bowl, combine the 0.5 cup of plain Greek yogurt, the finely minced 1 clove of garlic, the finely chopped 2 tbsp of fresh dill, the 0.5 tsp of salt, and the 0.25 tsp of black pepper. Stir all ingredients together until the sauce is smooth and well combined.
6. 6Serve the baked 4 6 oz salmon fillets immediately, topped with a generous spoonful of the prepared dill sauce.

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