Ingredients

The following ingredients have 4 Servings
  • 1 large salmon fillet, patted dry
  • 3 large lemons, sliced
  • 1/2 tbsp. lemon pepper seasoning, or as needed
  • ground Himalayan sea salt, to taste
  • 1/2 cup light sour cream
  • 1/4 cup Miracle Whip
  • 2 tbsp. Dijon mustard
  • 2 1/2 tbsp. fresh dill, chopped
  • 2 tbsp. freshly squeezed lemon juice
  • 1 large clove garlic, pressed
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

Instruction

  • Preheat oven to 400ºF/200ºC
  • Put lemon slices on a baking sheet lined with foil before placing the fillet; season with lemon pepper and ground sea salt.
  • Transfer to the preheated oven and bake for 15 minutes or until the internal temperature reaches 135ºF to 145ºF.
  • In a bowl, combine all the dill sauce ingredients and whisk until well blended; set aside.
  • Remove salmon from the oven, portion it and spoon the sauce over. Serve with steamed veggies, rice and lemon wedges.