Salmon is one of my favorite go-to proteins to cook with. It’s healthy, lean, full of great flavor, and quick to cook, but to be honest, I’ve been a little bored with it lately. I decided to switch things up and pair it with a fresh cucumber cilantro yogurt sauce. The vibrant flavors from the sauce paired perfectly with the citrus and herbs I used to season the fillets. I added a pat of butter to the top of each fillet so that while they cooked they slowly absorbed the melting butter making for the juiciest, most tender salmon I’ve ever had!
1 lemon, sliced
2 large salmon fillets (about 1lb worth)
1 Tbs fresh lemon juice
2 Tbs unsalted butter
1/2 tsp freshly ground black pepper
A pinch of sea salt
1 large garlic clove, thinly sliced into disks
6-8 small sprigs of fresh dill
Cucumber Cilantro Sauce:
1 garlic clove
3/4 cup Greek yogurt
1/2 of a large cucumber, chopped
1/4 cup fresh cilantro, chopped
Juice from half a lemon
Salt and pepper to taste
The sauce can be made in a matter of minutes so you can do it while the salmon is cooking or make the night before so that all the flavors kind of marinate together overnight.
Place garlic clove in the food processor and hit puree until clove is minced. Add yogurt, cucumber, cilantro, lemon juice, salt, and pepper and puree for 1 minute or until sauce is smooth.
If you’re making this the night before just transfer the mix to a sealing container and refrigerate. Sauce can hold for 4-6 days.
Tattooed Martha Tip: If you have leftover sauce grill up some lamb burgers the next night and top them off with the sauce. The flavors work wonderfully together!
Preheat oven to 375 degrees F and line a baking sheet with foil. Arrange 4-6 lemon slices on the baking sheet for the salmon to rest on. Place salmon (skin side down) on top of the lemon slices and squeeze lemon juice over the fillets. Add a tablespoon of butter to the top of each one, season with salt, pepper, garlic slices, and fresh dill sprigs.
Place in the oven to bake for 8-10 minutes or until cooked through.
Transfer fillets to plates, drizzle as little or as much sauce over them as you’d like, garnish with a sprig of fresh dill, and serve!