Salmon with Lemon Dill Dijon Sauce
This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.
Watch how it is made >> https://www.youtube.com/watch?v=SDDP5Mp60kE&t=14s
2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tbsp Dijon mustard
1/4 cup Fernleaf Dill Olive Oil
1 tbsp capers, drained
thinly sliced cucumber (optional)
Preheat oven to 425°F.
Arrange fish on a foil or parchment paper-lined baking sheet. Sprinkle with salt and pepper. Find the thickest part of the salmon and measure the height. You will cook the salmon 4-6 minutes per half inch. If your salmon is thin, it can cook in as little as 5 minutes, so keep an eye on it. Remove pan from oven.
In a separate bowl whisk together Dijon mustard, Sicilian Lemon White Balsamic and Fernleaf Dill Olive Oil. Stir in capers. Pour over salmon and garnish with fresh herbs such a chopped flat leaf parsley or fresh dill. Garnish with thinly sliced cucumber.
