Baked Salmon with Lemon dill sauce, served over Buckwheat.

This Baked Salmon with Lemon dill sauce is really simple to make and so delicious, the whole family will love it! Tender and moist salmon, topped with tangy sauce, and served over earthy buckwheat. You can also replace buckwheat with any of your favorite sides.

SALMON

1.1/2 – 2lb skinless salmon fillet

2 tablespoons of chopped dill

2 tablespoons of olive oil

1. 1/2 teaspoons of seasoning salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of ground coriander

• 

SAUCE

2 tablespoons of diced onion

3 tablespoons of vegetable oil

2 tablespoons of white flour

½ cup of chicken broth

1 cup of heavy cream

2 tablespoons of lemon juice

2 tablespoons of chopped dill

2 bay leaf

¾ teaspoon of salt

¼ teaspoon of ground black pepper

1 teaspoon of garlic powder

¾ teaspoon of ground coriander

• 

BUCKWHEAT

1 cup of buckwheat

2 cups of water

1 teaspoon of salt

Salmon:

1. Preheat the oven to 375 F 

2. Sprinkle and rub the salmon with dill, olive oil, and all of the spices, then place it in the oven uncovered for 25 minutes.

• 

 Making the Sauce:

1. Set your skillet to high heat. Heat up the oil and saute the diced onion for about 1 minute, then whisk in the flour.

2. Turn the heat down to medium, then add the cream cheese and mix it in until it’s really soft. By now you should have a thick paste.

3. Add the heavy cream and chicken broth then, whisk everything together until smooth.

4. Now add the bay leaf, dill, lemon juice, and the spices. Mix well and let it simmer for 3-5 minutes, then take it off the heat.

Buckwheat:

1.Boil the water in a small pot on high heat.

2. Add the water and buckwheat and turn the heat down to medium once it starts boiling.

3. Cook for about 10-15 minutes until soft. You can also add a little bit of butter after the buckwheat is cooked for extra flavor.

• 

• 

Now all that’s left to do is plate everything and serve. Enjoy!