Salmon Fillets

Preparation: 50 min

Preheat your oven to 375°F/190°C. Lay your salmon fillets on a clean, flat surface. Use your fingers to gently rub the olive oil evenly into both fillets.

Finely chop the parsley and basil. Evenly distribute the first amounts of salt, pepper, parsley, and basil over both fillets, and gently press the seasonings down so they adhere to the salmon.

Lay out a flat piece of tin foil about 8 inches long and give it a light coat of non-stick spray. Place both pieces of salmon, skin side down, in the center of the foil. Arrange two slices of lemon on the top of each fillet and seal the foil packet securely.

Place the foil packet in the center of an oven-safe baking dish. Bake the fish on a center rack for approx. 40 minutes, or until the salmon is flaky and done to your liking.

Meanwhile begin the Creamy Dill Sauce by heating the butter in a medium sized shallow pan on medium-low heat.

Finely dice the onion, and add them to the pan. Cover the pan and cook for approx. 3 minutes or until the onions are soft and mostly translucent. A little browning is okay.

Mince and stir in the garlic, and let the ingredients cook for about 20 seconds so the garlic becomes fragrant. Pour in the heavy cream slowly, and stir the ingredients.

Return the lid to the pan, and let the heavy cream come to a simmer. Stir in the pepper and salt. Finely chop the dill, zest the lemon peel, and add those to the pan as well.

Let the sauce simmer on low heat, uncovered, for 3-4 minutes. Remove the pan from the heat, and stir in the Greek yogurt.

Serve the baked salmon with additional lemon slices, freshly chopped dill, and your creamy dill sauce. Enjoy!

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