Baked Salmon with Lemon Dill Yogurt Sauce

Baked Salmon

2 (4 oz) skin on salmon fillets, wild caught if possible

Kosher salt, fresh ground black pepper, lemon zest, lemon juice and fresh dill to taste

1 cup of water + 1 tablespoon kosher salt (optional)

Lemon Dill Yogurt Sauce

6 oz. plain non-fat Greek yogurt

1/2 teaspoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh dill

Kosher salt and fresh ground black pepper to taste