Instructions

• Preheat oven to 400°F. Grease a 13 by 9-inch baking dish.
• In a small bowl, whisk together 2 Tbsp extra virgin olive oil, 1 1/2 tsp lemon zest, and 2 Tbsp fresh lemon juice.
• Pat the 4 6-oz salmon fillets dry with paper towels and place them in the prepared baking dish (skin-side down if the fillets have skin). Season both sides lightly with salt and freshly ground black pepper.
• Drizzle the lemon-olive oil mixture evenly over the salmon fillets and gently rub to coat. Let the salmon rest at room temperature for 10 minutes.
• Bake in the preheated oven 12–16 minutes, or until the salmon is cooked through (time will vary with fillet thickness and desired doneness). Remove from oven.
• While the salmon bakes (or beforehand), make the Creamy Dill Sauce: in a bowl, mix 1/3 cup fat free plain Greek yogurt, 3 Tbsp mayonnaise (full fat), 1 clove garlic (finely minced), 1 Tbsp chopped fresh dill, and 1/2 tsp honey. Add 2–3 tsp milk, a little at a time, until you reach the desired consistency.
• Season the sauce with salt and freshly ground black pepper to taste. Cover and refrigerate until ready to serve; remove about 20 minutes before serving so it is not ice-cold over the warm salmon.
• Serve the baked salmon warm topped with the Creamy Dill Sauce.