Page 132 - My Cookbook

INGREDIENTS
1 large side of salmon or 4 to 6 4- 6 ounce salmon fillets
salt and pepper, to taste
1 lemon, thinly sliced, plus juice of 1 medium lemon (about 3 tablespoons)
1⁄2 cup butter, melted
4 tablespoons honey
1 tablespoon minced garlic
1 teaspoon dried dill
Creamy Dill Sauce
1⁄3 cup plain greek yogurt (or sour cream)
1⁄3 cup mayo (I use reduced fat)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill, plus additional for topping
1⁄8 teaspoon black pepper
milk to thin, as needed
Baked Salmon with Creamy Lemon Dill Sauce
Fish
Prep 5 mins ∙ Cook 25 mins ∙ Makes Serves: 4-6 ∙ Source Lecremedelacrumb.com
DIRECTIONS
Preheat oven to 400 degrees and line a large baking sheet with nonstick foil. Season salmon generously with salt and pepper on both sides and place on prepared pan. Fold foil up around the sides slightly to create "walls" around the salmon to keep the juices from running out.
In a small bowl whisk together melted butter, honey, garlic, and dried dill. Pour sauce over salmon.
Bake for 15 minutes, then broil for 3-5 minutes until edges begin to darken.
While salmon is baking, prepare the sauce by stirring together greek yogurt, mayo, lemon juice, dill, and pepper. Add milk 1 tablespoon at a time until mixture is very smooth.
When salmon is finished cooking, spoon sauces from the pan over the salmon. Serve pieces of salmon with creamy dill sauce and garnish with additional black pepper, lemon wedges, and fresh dill.