This salmon dish is easy to prepare with minimal ingredients….and it tastes great! Serve it with your favorite steamed veggies, or over a bed of spring green salad mix drizzled with extra-virgin olive oil, and lemon wedges to garnish.
- 4 small Alaskan Salmon fillets
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- juice of 1 small lemon
- 1/4 teaspoon dried dill
- 1 Tablespoon raw milk
- 1 Tablespoon minced onion
- salt and pepper, to taste
- lemon wedges
Preheat oven to 350°F. Grease the bottom of a glass baking dish with butter or coconut oil. Set aside.
In a small bowl combine the sour cream, 1 teaspoon lemon zest (save the lemon, you will need the juice later), dill, and milk. Stir until thoroughly mixed. Refrigerate while you move on to the next step.
Place the salmon in the prepared baking dish. Sprinkle minced onion over the salmon, season with salt and pepper, and squeeze the juice of one lemon evenly over each fillet.
Bake, uncovered, for 15 to 20 minutes, or until cooked through. Remove from the oven. Spread the tops of each fillet with 1/4 of the sour cream mixture. Return to the oven and bake 3 to 5 minutes more.
Serve salmon with your favorite steamed veggies, or over a bed of spring green salad mix drizzled with extra-virgin olive oil, and lemon wedges to garnish.
*Sugar-Free / Grain-Free