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.
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.
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.
In small bow, mix together Greek yogurt, lemon juice, and dill (or use OPAdipity Cucumber Dill Dip)
Sprinkle with snipped fresh dill and serve with lemon wedges.
To serve, top salmon with greek yogurt dip or Opadipity Cucumber Dill Dip and then raspberry mixture.