Oven Roasted Salmon With Cucumber Dill Sauce

Photo: Brigid Beitel

Ingredients

2 1/2 pounds salmon fillet

cup chopped fresh dill plus six sprigs

1 medium cucumber

12 ounces greek yogurt

2 tablespoons mayonnaise

1 lemon

1 clove garlic, minced

1 tablespoon dijon mustard

salt and pepper to taste

Preparation

Preheat oven to 375 degrees fahrenheit.

Slice the large fillet of salmon into six evenly sized smaller fillets and place in baking dish.

Sprinkle the fish liberally with salt and pepper and lay one sprig of fresh dill on each fillet.

Bake in the oven for about fifteen minutes until pink, opaque, and medium rare.

For the sauce: combine the greek yogurt, mayo, and dijon mustard in a medium bowl and mix well.

Slice the cucumber in half and use a spoon to scoop out all of the seeds. Finely chop the cucumber halves and finely mince the clove of garlic and add both to the yogurt mixture.

Cut the lemon in half and squeeze the juice of both halves into the bowl. Chop the fresh dill, add to the mixture and mix well. Allow to chill in the refrigerator for as long as possible.

Before serving the salmon, remove the sprig of dill, and top with a healthy spoonful of cucumber dill sauce.