Ingredients
- 2 pounds salmon fillets, fresh
- 1 tbsp avocado oil
- Salt and pepper, to taste
- 1 tbsp butter
- 1 tsp garlic, minced
- 1 tbsp all-purpose flour
- 3/4 cup whole milk
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and pepper, to taste (for sauce)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly spray with non-stick spray.
- Let salmon rest at room temperature for 10 to 15 minutes. Pat dry with a paper towel.
- Place salmon on the foil-lined baking sheet. Drizzle with avocado oil and season with salt and pepper.
- Bake for 7 to 10 minutes, or until internal temperature reaches 140°F at the thickest part.
- While salmon bakes, prepare the dill sauce: In a small skillet over medium heat, melt butter and sauté garlic until fragrant (about 30 seconds).
- Whisk in the flour and cook for 1 to 2 minutes. Gradually add milk, whisking until smooth.
- Stir in chopped dill, Dijon mustard, and salt and pepper. Simmer on low, stirring occasionally, until the sauce thickens.
- Serve salmon hot, drizzled with the creamy dill sauce.
Notes
- Make sure salmon is at room temperature before baking for even cooking.
- Use a food thermometer to avoid overcooking; salmon is done at 140°F and will continue to cook slightly as it rests.
- The dill sauce can be made ahead and gently reheated.
- Fresh dill gives the best flavor, but dried can be used in a pinch (use 1 tsp dried).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 415
- Sugar: 2g
- Sodium: 159mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 137mg
