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Baked Lemon Salmon With Creamy Dill Sauce
adapted from Cooking Classy blog

to serve 2-3 adults

1- 8-10 oz portion of salmon
1 Tbsp extra virgin olive oil
1 1/2 tsp lemon zest
2 Tbsp fresh lemon juice
Salt and freshly ground black pepper

Creamy Dill Sauce
1/3 cup plain Greek Yogurt
3 Tbsp mayonnaise
1 clove garlic, finely minced
1 tsp. dried dill
2 - 3 tsp milk
Salt and freshly ground black pepper

Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 8X8-inch baking dish and place salmon fillet in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon.  Let rest at room temperature 10 minutes, then bake in preheated oven 10 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them). Serve warm topped with Creamy Dill Sauce, which you can make while salmon bakes.
For the sauce:
In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. If you make this ahead of time, store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).

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