Today’s quick and easy weeknight dinner is actually a guest post from Lou from Code Like Zell. Lou cooks a lot and this is one of his favorite meals. I contributed to this dinner by giving Lou a little dill from my growing Aerogarden! Lou took the pictures and didn’t get a chance to take a shot of all of the ingredients, but luckily did shots of individual ingredients. Here we go!
A couple of salmon fillets
Goat Milk Yogurt (or sour cream if you’re feeling decadent)
A couple of sprigs of dill
English cucumbers (varies based on how much salmon and goat milk yogurt you use)
Lemon (or white vinegar)
First, make the sauce (so all of the ingredients can get to know each other while the salmon is baking). Cut up the English cucumber into bite sized pieces:
Then add enough dill to cover the English cucumbers (also, it depends on how much you actually like dill – you don’t have to overdo it):
Next, the yogurt (Lou, like me, is a huge fan of Trader Joe’s):
Add enough yogurt to cover the English cucumbers and dill and stir:
Set the yogurt cucumber dill sauce aside – it’s time to get the salmon ready!
Set the salmon fillets on aluminum foil, place a couple pieces of butter on the salmon (along with dill if you’re a fan) and squeeze a little lemon on the fish:
Wrap up the salmon in the aluminum foil:
And place it in a preheated 400 degree oven and let the salmon bake for about 15 minutes (the salmon will flake easily once it’s done). Place the salmon fillet on a plate and cover it with sauce: