Baked Salmon with Creamy Dijon & Herb Sauce
Servings: 4 servings
Calories: 272kcal
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Ingredients
- 4 skinless salmon fillets about 5–6 ounces (140–170 g) each
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon flaky sea salt or to taste
- Freshly ground black pepper
- a few sprigs of fresh dill
- 1 batch Creamy Dijon & Herb Sauce
Instructions
- Preheat oven to 400°F (200°C).
- Pat the salmon fillets dry with paper towels. Brush lightly on all sides with olive oil and season with salt and freshly ground black pepper.
- Cut four pieces of parchment large enough to enclose one to two fillets. Place one or two salmon fillets on one half of the parchment. If you are placing two fillets in each packet, leave some space between the fillets.
- Fold the parchment over the salmon and crimp the edges tightly to create sealed packets. Place the packets on a baking sheet.
- Bake for 8–10 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and remains moist and delicate in the center.
- Let the salmon rest in the packets for 2–3 minutes before opening. Serve immediately with Creamy Dijon & Herb Sauce.
Nutrition
Calories: 272kcal | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 833mg | Vitamin A: 68IU | Calcium: 21mg | Iron: 1mg