Salmon was something I avoided for the first 25 years of my life. I hated eating fish with a passion! The texture, the taste, the smell, everything about it turned my stomach. I knew it was healthy for me, but I just. couldn’t. do. it. I’m so glad I got over so many of my picky eating habits because this baked salmon with creamy dill sauce is now one of our favorite meals!
There simply came a day when I was finally receptive to change (infertility will do that to you!) and I knew that including quality fish in my diet was needed for me to help bring my body back to health. So I started to make myself eat it once every couple of months. Before I knew it my taste buds seemed to be changing and I didn’t mind it so much, though I couldn’t say I “liked” it quite yet.
Years later I love salmon, especially the fresh wild caught salmon that I can get for only a few weeks in the summer. I normally cook it quite simply, just butter, salt, and pepper. Which is rather boring I must say, but I was always apprehensive to ruin a cut of meat that cost $20.00! I once tried a dish that my friend Jodi Michelle made for me and while I loved it, it didn’t go over well with Todd. I totally loved it, but I don’t like cooking a big dinner for one.
A few weeks ago I really wanted to use some of the fresh herbs in my garden along with a fabulous fillet of salmon I had just picked up so I spent some time googling recipes and ingredients and finally came up with a dish that I really liked, though very different from what I’d always done.
This dish has a rich flavor and is an amazing way to vary the way we serve salmon. Pair it with a baked sweet potato, roasted root vegetables or crispy potato bake and sauteed kale and onions for a nice well-rounded meal.
Salmon with creamy dill sauce
Ingredients
- 1 cup mayonnaise
- 1/3 cup dijon mustard
- 1/2 tsp fresh thyme chopped
- 1 tsp fresh basil chopped
- 1 tsp fresh oregano chopped
- 2 tsp fresh dill chopped
- 1/3 tsp salt to taste
- 1/8 tsp pepper to taste
- 1 lb salmon fillet
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, stir together the mayo, mustard, thyme, basil, and oregano and half of the dill until well combined. Salt and pepper to taste. (I started with 1/3 tsp salt and 1/8 tsp pepper)
- Place the salmon on a baking sheet. If you don't like to eat the skin, remove it before preparing!
- Cover the salmon with the prepared dressing, sprinkle with the remaining dill, and bake for about 20 minutes, or until the fish is baked through and flakes with a fork.
Donielle Baker
From Pain to Purpose
That is just beautiful, Donielle! 🙂 And I’m with you – I haven’t embraced salmon until recently – so I’m trying to get my kids to love it early.
Thanks for linking up to Trim Healthy Tuesday!
This sounds so amazingly good. I don’t think my husband would eat it because of the mayo, but next time we have company … YUM!