Dill, Dill, Dill! This wonderful meal is full of fresh and bright spring flavors, using fresh dill in two ways. The lemony salmon pairs perfectly with the creamy herbaceous dill sauce. The roasted carrots with the tahini dill dressing are a colorful and flavor packed side. The sauces are definitely the stars of this meal- and as an added bonus are very versatile, and extras can be used for various snacks. I served with couscous as well...YUM!
First up, make your amazing sauces. They get more and more flavorful as time goes on. If time allows, make ahead of time, and store in the fridge till ready to serve.
Yogurt Dill Sauce:
Combine all the ingredients in a bowl and stir- yep, it is that easy! Once mixed, refrigerate till ready to serve. This is also a great dip for veggies for a nutritious snack.
1 cup greek yogurt - I used fat free
1/2 cup sour cream- I used light sour cream
Juice of 1/2 lemon
Garlic powder-about 1/4 teaspoon- or to taste
Garlic salt- about 1/2 teaspoon-or to taste
1/3 cup of fresh chopped dill
1 tsp of prepared horseradish (this is optional, but really gives a nice kick of flavor, while remaining very mild)
Tahini Lemon Dill Dressing:
This dressing is such a rich and flavorful add to fresh or roasted vegetables, potatoes, fries, and even chicken. For this meal, I used it as a sauce on roasted carrots- it was a delicious!
1/4 cup tahini
1/2 lemon juice and zest of the lemon
Pinch of zaatar (optional, but super flavorful)
Salt to taste- the zaatar has salt as well, so be careful not to over salt and taste as you go
1/4 cup water
Black Pepper to taste
1/4-1/3 cup fresh chopped dill
1/4 teaspoon Garlic powder
Baked Salmon & Roasted Rainbow Carrots:
Baked Salmon:
Pre heat your oven to 400 degrees
Place your salmon fillet on a baking sheet. Coat both sides of your salmon with a bit of olive oil (if using skin on fillet this is not needed)
Season your salmon to taste. I used a simple seasoning of garlic salt, lemon pepper, and lemon slices.
Cover with foil and bake for approximately 20 minutes, or until you see the salmon start to flake.
Roasted Rainbow Carrots:
Once your salmon is finished cooking, increase your oven temp to 425 degrees to roast the carrots.
Clean and cut your carrots into large sections
Add to baking sheet, and coat with olive oil, or your favorite cooking oil.
Season with garlic salt, lemon pepper and Kierland no salt seasoning.
Roast in oven for 15-20 minutes until tender.
While the carrots are cooking, make any other chosen side such as couscous or rice, or would also be great to roast some potatoes with carrots. Lots of options!
You are ready to serve! Use the creamy dill sauce on the side or on top of your salmon and drizzle the tahini dressing on the veggies and enjoy!
Nutritional Notes:
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