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.
Ingredients
Scale
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
- Prepare the sauce by combining the yogurt, lemon, half of the dill and chives, and salt. Set aside.
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- 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.
- 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