Baked Lemon Salmon with Creamy Dill Sauce

I’ve been absolutely loving Siggi’s plain Greek yogurt lately — it’s been a reliable, healthy snack during my pregnancy and a fantastic ingredient for savory recipes. This baked lemon salmon paired with a creamy dill sauce is one of my favorite ways to elevate a simple weeknight meal. The sauce uses plain Greek yogurt to add bright, tangy flavor while keeping the dish light and lean. The result is restaurant-quality flavor from just a few fresh ingredients.

We served this Baked Lemon Salmon with Creamy Dill Sauce over garlicky green beans, which work wonderfully because the sauce clings to the beans as well as the fish. It’s also lovely over sautéed spinach or roasted asparagus if you prefer.

Ingredients (Serves 2)

• For the baked salmon:
  • 2 salmon fillets (6–8 oz each)
  • 1–2 tbsp olive oil
  • 2 sheets of heavy-duty foil (about 12 inches each)
  • Zest of 1 lemon and juice of 1/2 lemon
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • Salt and freshly ground black pepper, to taste
• For the creamy dill sauce:
  • 5.3 oz container (about 2/3 cup) plain Greek yogurt (such as Siggi’s)
  • 2 tbsp light sour cream
  • 2 tbsp olive oil
  • 1/4 cup loosely packed fresh dill, chopped
  • 2 cloves garlic
  • Zest of 1/2 lemon (about 1 tsp)
  • Juice of 1 lemon
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Method

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together 2 tbsp olive oil, the minced garlic, the lemon zest and juice (from 1/2 lemon), and the crushed red pepper.
3. Place one sheet of foil on a baking sheet. Lay the salmon fillets skin-side down on the foil. Using a brush or spoon, coat the tops of the fillets evenly with the oil and garlic mixture. Season with salt and pepper to taste.
4. Cover each fillet with the second sheet of foil and fold the edges to create a sealed packet for steaming while baking.
5. Bake the foil packet on the baking sheet in the preheated oven for about 25 minutes, or until the salmon flakes easily with a fork and reaches your preferred doneness.
6. While the salmon bakes, prepare the creamy dill sauce: add the Greek yogurt, light sour cream, olive oil, chopped dill, whole garlic cloves, lemon zest, lemon juice, parsley, salt, and pepper to a food processor or blender. Blend until very smooth. Taste and adjust seasoning if needed. The sauce can be made ahead and stored in the refrigerator until ready to serve (follow the yogurt’s expiration guidance for storage).
7. When the salmon is done, remove it from the oven and open the foil packet carefully to avoid the hot steam. Spoon the creamy dill sauce over each fillet, garnish with a few extra dill fronds if desired, and serve immediately.

Serving suggestions: Plate the salmon over garlicky green beans for a complete meal, or serve alongside sautéed spinach, roasted asparagus, or a lemon-herb quinoa for added texture and nutrients. This dish is quick enough for a weeknight dinner yet special enough for guests.

Tips and Variations

• For a milder sauce, reduce the garlic to one clove or omit the crushed red pepper in the salmon seasoning.
• If you prefer a thinner sauce, stir in a splash of water or extra lemon juice until you reach the desired consistency.
• This recipe scales easily: increase the salmon and sauce ingredients for more servings, and bake in a single large packet or multiple packets as needed.
• Leftover sauce makes a great dip for vegetables or spread for sandwiches and keeps well for a few days in the refrigerator.

Dill sauce adapted from a classic recipe source; measurements and preparation have been simplified and adjusted for home cooking.