A fresh and vibrant dinner staple on the table in 20 minutes? Yes please!
It’s September. You know what that means. We have at least a few more weeks of hot weather in the South until everyone pulls out their pumpkin spice. So, I am going to get the most out of my favorite summer flavors and enjoy this baked salmon with avocado dill sauce until I step on an acorn! I often strive to make a variety of meals that can be part of my dinner rotation without much fuss. Do you feel me? We have to eat. It is vital to our survival. This is an easy and flavorful way to prepare salmon that I seriously make all of the time.
My salmon obsession is real. I have always been a fish person mainly because I grew up in south Louisiana, and fish was always available and affordable. But salmon is something special. Not only can it be easily found in grocery stores, but it is also rich in omega-3-fatty acids, high in B vitamins, potassium, selenium, and antioxidants! Salmon is simple and takes little time to prepare and cook. You can do a lot with it. It is adaptable.
In this variation of baked salmon, I seasoned it with sea salt and a drizzle of olive oil. Then I smothered it with a creamy avocado dill sauce that just brings it to the next level.
It’s classic and vibrant, and I want to give myself a high five every time I make this! You will be amazed how quickly this can come together and how easy it is to actually make. So soak up the last of all the brightness that summer brings and enjoy this fresh summer staple!
Baked Salmon with Avocado Dill Sauce
Prep Time - Cook Time - Total Time
5 min 15 min 20 min
1 salmon filet (1 1/2 pounds, left whole)
3/4 tsp. sea salt
For the sauce:
3 cups fresh dill
2 lemons, juiced
1/4 cup avocado oil
1/2 cup coconut milk
*makes 3/4 cups of sauce
1. Preheat the oven to 450 F and line a baking sheet with parchment paper.
2. Place the salmon skin side down on the lined baking sheet and sprinkle with 1/2 tsp. sea salt
and a drizzle of olive oil.
3. Place Salmon on the middle rack and bake for 15 minutes until cooked through. If you
have a thin piece of salmon, reduce the cook time to 12 minutes and just check to make
sure it is cooked through. Be careful not to over cook and dry out the salmon. To know if
the fish is cooked through, check the thickest part of the fish 2 minutes before time ends
with a fork to see if it flakes apart.
4. While the salmon is baking, make the sauce by adding the dill, lemon juice, avocado,
avocado oil, coconut milk, and 1/4 tsp sea salt to a blender. Blend until well combined.
5. Once you remove the salmon from the oven spread the sauce over the top and garnish with
some fresh dill and serve!
*This post contains affiliate links in order to support blogging activities.
Notes on how to re-use your leftovers
-Use your leftover salmon for a salmon taco bowl with cilantro and lime scented cauliflower rice, lettuce, and raw radish.
-Chop up your leftover salmon and use it in a sweet potato hash with fresh parsley and dill.
-Use your left-over avocado dill sauce as a mayo replacement for a chicken or salmon salad.
-Use your left-over avocado dill sauce as a veggie dip for a snack
Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.