Now that I have eaten #AllTheThings this past month leading up to Christmas, I’m planning a lighter menu for New Year’s Eve. A whole side of salmon is a showy (and amazingly simple) celebratory meal that will make waves with your family and friends ringing in 2017. Wow your crowd with my recipe for Slow-Baked Raspberry Dill Salmon, it’s just as delicious as it is dazzling. Slow is the way to go! 

The beauty of this fit and flavorful fish recipe it can be made, start to finish, in about 30 minutes! This leaves you plenty of time to mix, mingle and enjoy the evening rather than sweating it out in the kitchen all night.

When choosing your salmon, you can filet and remove pin bones yourself – or just ask your fish monger or seafood counter to do it for you! Skin off or skin on – that’s your choice (but so many of the healthy omega 3 fattty acids lie right then in the subcutaneous fat.

Many recipes call for cooking salmon around 400F degrees, but I’ve found that it really can dry it out quickly. This salmon recipe bakes up to a succulent medium-rare when baked in the oven at a lower temperature – 275 F degrees! It always turns out perfect and is off the hook! If you don’t want to do the whole side of salmon, using individual portions works just the same.

I originally created this dish using for Litehouse Foods using their OPAdipity Cucumber Dill Yogurt Dip along with a toss of fresh berries in a tangy mustard vinaigrette. But, it is also easily replicated using plain Greek yogurt if not available – I’ve included both preparations.  Happy New Year!

What are you doing to celebrate New Year’s Eve? What was your favorite holiday gift? Doing any New Year’s Day fun runs? Please share in the comments below — XOXO, Jennifer

Print

Slow Baked Raspberry Dill Salmon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Elegant enough for a dinner party, but easy enough for a weeknight, this healthy Nordic-inspired salmon recipe is sure to make waves with family and friends.

Course: Main Dish

Cuisine: American, Nordic

Servings: 8 servings

Ingredients

For Fish

• 1 2.5 lb boneless salmon fillet, skin on
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon zest

For Raspberry Topping

• 1 1/2 cups fresh raspberries
• 3 tablespoons avocado oil
• 2 tablespoons white wine vineagar
• 2 tablespoons Dijon mustard

For Creamy Dill Topping:

• 6 ounces OPAdippity Cucumber Dill dip Or, 6 oz plain Greek yogurt, 2 tablespoons lemon juice, 2 teaspoons chopped fresh dill

Garnish

• lemon wedges
• additional fresh snipped dill

Instructions

1. Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top of filet generously with olive oil and season with salt and pepper. Sprinkle with lemon zest. Bake salmon until just opaque in thickest part of filet, approximately 18 to 22 minutes. Meanwhile, whisk together avocado oil, vinegar and mustard in small bowl. Gently stir in raspberries. To serve, top salmon with Opadipity Cucumber Dill Dip and then raspberry mixture. Sprinkle with snipped fresh dill and serve with lemon wedges.
2. Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top of filet generously with olive oil and season with salt and pepper. Sprinkle with lemon zest.
3. Bake salmon until just opaque in thickest part of filet, approximately 18 to 22 minutes.
4. Meanwhile, whisk together avocado oil, vinegar and mustard in small bowl. Gently stir in raspberries.
5. In small bow, mix together Greek yogurt, lemon juice, and dill (or use OPAdipity Cucumber Dill Dip)
6. Sprinkle with snipped fresh dill and serve with lemon wedges.
7. To serve, top salmon with greek yogurt dip or Opadipity Cucumber Dill Dip and then raspberry mixture.