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!

Baked Salmon with Lemon dill sauce, served over Buckwheat.

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Recipe by evelinashomecooking Course: MAIN COURSE, RECIPES
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

Ingredients

salmon

  • 1 1/2 – 2 lb skinless salmon fillet

  • 2 tablespoons chopped dill

  • 2 tablespoons olive oil

  • 1 1/2 teaspoon seasoning salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon ground coriander

  • Sauce
  • 2 tablespoons of diced onion

  • 3 tablespoons vegetable oil

  • 2 tablespoons white flour

  • 1/2 cup chicken broth

  • 1 cup heavy cream

  • 2 tablespoons lemon juice

  • 2 tablespoons chopped dill

  • 2 bay leaf

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • 3/4 teaspoon ground coriander

  • Buckwheat
  • 1 cup buckwheat

  • 2 cups water

  • 1/2 teaspoon salt

Directions

  • 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.
  • SAUCE:

    1. Set your skillet to high heat. Heat up the oil and sauté 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.
  • 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.
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