Ingredients
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
Preparation
Preheat oven to 425° F. and line a baking sheet with parchment paper.
Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
Whisk together all of the ingredients for the sauce and serve with the salmon.