This baked salmon with creamy lemon dill sauce is a healthy and simple main dish to serve with a side of vegetables. It’s can easily be made paleo, whole30, and AIP.

baked salmon with creamy lemon dill sauce on plate with green beans and lemon wedge

Baked Salmon with Creamy Lemon Dill Sauce

Salmon is a delicious, versatile, and easy to make protein! I’m always looking for new ways to enjoy salmon, and topping it with a creamy sauce, herbs, and lemon is a go-to favorite of mine.

This baked salmon with a creamy lemon dill sauce is easy and incredibly delicious. Both my husband and even my 10-month-old love eating this simple salmon, and I love how simple it is to prepare.

The Ingredients For This Recipe

  • Salmon filets. I highly recommend using wild-caught Sockeye salmon for this recipe. Wild-caught salmon always has the best flavor.
  • Coconut yogurt. This sauce is dairy-free, and is made using coconut yogurt. You can make coconut yogurt at home, or use something that’s storebought.
  • Lemon. Use fresh! It makes a big difference for a recipe like iths.
  • Dill and chives. The perfect herbs to lift the flavor of this simple dish.

How to make Baked Salmon with Creamy Lemon Dill Sauce

  • Prepare the sauce and set it aside.
  • Bake the salmon. Pat the salmon dry and top with oil, lemon, salt, pepper, and garlic. Transfer to the preheated oven and bake for 10-13 minutes or until the salmon is cooked through and easily flakes.
  • Top the salmon with the sauce and serve. Remove from the oven and allow to cool slightly before topping with the sauce and the remainder of the chives and dill.

Tips and Tricks

  • Don’t overcook the salmon! Keep and eye on it to make sure it’s cooked through and flakey but not overcooked.

Can you use regular yogurt instead of coconut yogurt?

You can easily use regular Greek yogurt for this recipe instead of coconut yogurt if you tolerate dairy.

Can you prep this recipe ahead of time to serve later?

You can! Though it’s best fresh, you can store the salmon for a day or so in the fridge and reheat the salmon in the oven for a couple of minutes. You’ll want to store the sauce separately to keep everything fresh.

What you can serve with this salmon?

This salmon pairs wonderfully with a side like rice or cauliflower rice, a side salad, or a fresh roasted vegetable (like broccoli, etc.) topped with lemon.

baked salmon with creamy lemon dill sauce on plate with green beans and lemon wedge

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Baked Salmon with Creamy Lemon Dill Sauce


  • Author: Michelle
  • Yield: 2 servings 1x

Description

This baked salmon with creamy lemon dill sauce is a healthy and simple main dish to serve with a side of vegetables. It’s can easily be made paleo, whole30, and AIP.


Scale

Ingredients

For the sauce/ topping

  • 1/2 cup coconut yogurt (like this)
  • Juice of half a lemon
  • 1 tbsp chives, chopped, divided
  • 2 tsp dill, chopped, divided
  • Pinch of salt

For the salmon

  • 2 salmon filets
  • 2 tbsp avocado oil
  • Juice of half a lemon
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp garlic powder

Instructions

  1. Prepare the sauce by combining the yogurt, lemon, half of the dill and chives, and salt. Set aside.
  2. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  3. Pat the salmon dry and top with oil, lemon, salt, pepper, and garlic. Transfer to the preheated oven and bake for 10-13 minutes or until the salmon is cooked through and easily flakes.
  4. Remove from the oven and allow to cool slightly before topping with the sauce and the remainder of the chives and dill.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 743
  • Fat: 39.4g
  • Carbohydrates: 7.9g
  • Fiber: 0.8g
  • Protein: 88.7g