Try this quick and easy recipe for Oven Baked Salmon with homemade Dill Sauce! You can make the whole meal in just 30 minutes. While the salmon is baking with vegetables, you can prep creamy and refreshing sauce to serve together for a busy weeknight dinner.
This Oven Baked Salmon with Dill Sauce is one of our new family favorite recipes that you can make in under 30 minutes. It’s so easy to prep, healthy, and delicious!
All you need to do is to place the vegetables with the fish on a sheet pan and bake until cooked through. While the main meal is in the oven, we can prep the sauce.
How to bake salmon in the oven
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Rinse and pat dry the salmon and place on a baking pan. Season with salt and pepper and top with sliced lemon.
Rinse and pat dry vegetables of your choice and also place them on a baking pan, next to the salmon. Drizzle over olive oil.
I like to use cherry tomatoes and asparagus, but feel free to use any vegetables you like.
Here is a list of my favorite vegetables with salmon:
- Cherry tomatoes or plum tomatoes
- Asparagus
- Broccoli
- Bell peppers (res, yellow, green)
- Red onion
- Zucchini
- Carrots
How long to bake Salmon
The cooking time depends on the size of the salmon and the temperature you are cooking.
I like to bake it at 350°F. For a regular sliced salmon fillet (like on the pictures) you will need about 20-22 minutes.
If you decide to bake at 400°F, you’ll need closer to 16-18 minutes for the same size fillet.
To make sure that the fish is cooked and safe to eat, you can use a food thermometer. The internal temperature of cooked salmon should be at least 145°F.
How to make creamy Dill Sauce
While the salmon is baking with vegetables, we can start to work on the sauce.
In a small mixing bowl, mix all the sauce ingredients together, except the milk (sour cream, Dijon mustard, garlic powder, fresh dill, lemon zest and juice salt and sugar).
Gradually add milk to get the desired consistency.
Tips for best results
- To make sure that everything is cooked at the same time, choose the vegetables that have similar cooking time.
- If you don’t have sour cream, you can substitute it with plain Greek yogurt. The flavor will be a slightly different but still very delicious.
- Feel free to adjust the sauce ingredients proportions to your liking. If you prefer it to be a bit more sharp, just add more lemon juice or Dijon mustard. For more aroma, sprinkle more garlic powder. Also, I always like to add some extra dill.
- Sometimes, instead of this classic creamy dill sauce, I like making my Tzatziki Sauce. It’s quite similar in flavor, but also includes grated cucumber as one of the main ingredients.
Frequently Asked Questions
To make sure that the fish is cooked and safe to eat, you can use a food thermometer. The internal temperature of cooked salmon should be at least 145°F.
Yes, you can use it. Just make sure to defrost it in the refrigerator overnight.
No, unfortunately, you cannot substitute fresh dill with dried one in this recipe.
MORE HEALTHY DINNER IDEAS:
- Salmon with Mango Avocado Salsa
- Instant Pot Chicken Soup
- Quinoa Salad with Avocado and Sweet Potato
- Whole Roasted Chicken
- Instant Pot Turkey Meatballs
- Healthy Chicken Wraps
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Baked Salmon with Dill Sauce
Ingredients
Ingredients for Baked Salmon with Vegetables:
- 4 salmon fillets
- 3 cups cherry tomatoes
- 1 bunch asparagus
- 1 lemon sliced
- 1 tablespoon olive oil
- salt pepper to taste
Ingredients for Dill Sauce:
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ cup fresh dill chopped
- lemon zest from 1 lemon
- 1-2 tablespoons lemon juice
- ¼ teaspoon salt
- ½ teaspoon granulated sugar skip for Keto, Low-Carb Diets
- ½ tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper and set aside.
- Rinse and pat dry the salmon and place on a baking pan. Season with salt and pepper and top with sliced lemon.
- Rinse and pat dry vegetables of your choice and also place them on a baking pan, next to the salmon. I like to use cherry tomatoes and asparagus. Drizzle over olive oil.
- Bake at 350°F for about 20-22 minutes. The internal temperature of cooked salmon should be at least 145°F.
- While the salmon is baking with vegetables, we can start to work on the sauce.
- In a mixing bowl, mix all the sauce ingredients together, except the milk (½ cup sour cream, 1 tsp Dijon mustard, ½ tsp garlic powder, ¼ cup fresh dill, lemon zest and juice, ¼ tsp salt and ½ tsp sugar).
- Gradually add milk to get the desired consistency.
- When the salmon and the vegetables are cooked, take them out of the oven and let sit for 5 minutes. Then serve with the dill sauce and enjoy!
Notes
- To make sure that the fish is cooked and safe to eat, you can use a food thermometer. The internal temperature of cooked salmon should be at least 145°F.
- To make sure that everything is cooked at the same time, choose the vegetables that have similar cooking time.
- If you don’t have sour cream, you can substitute it with plain Greek yogurt. The flavor will be a slightly different but still very delicious.
- Feel free to adjust the sauce ingredients proportions to your liking. If you prefer it to be a bit more sharp, just add more lemon juice or Dijon mustard. For more aroma, sprinkle more garlic powder. Also, I always like to add some extra dill.
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