Baked salmon with dill cream sauce is one of those dishes that feels like a little slice of luxury, yet it's incredibly simple to make. This recipe has become a staple in my household, especially on busy weeknights when I want to serve something that feels special without spending hours in the kitchen. The creamy dill sauce is inspired by my grandmother's love for fresh herbs, and it pairs beautifully with the rich, buttery flavor of the salmon. It's a dish that brings a touch of elegance to the dinner table, and it's perfect for impressing guests or treating yourself to a delightful meal.

This baked salmon pairs wonderfully with a side of roasted asparagus or a fresh green salad. For a heartier meal, consider serving it with garlic mashed potatoes or a warm quinoa salad. A crisp white wine, like a Sauvignon Blanc, complements the flavors of the dill and salmon beautifully.

Servings: 4

4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
Salt and pepper to taste
1 cup heavy cream
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
1 tablespoon butter

Preheat your oven to 400°F (200°C).

Place the salmon fillets in a baking dish. Drizzle with olive oil and season with salt and pepper.

Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the dill cream sauce. In a small saucepan over medium heat, combine the heavy cream, lemon juice, garlic powder, and butter.

Stir the sauce occasionally until it begins to simmer. Lower the heat and add the chopped dill, stirring until the sauce is well combined and slightly thickened.

Once the salmon is done, remove it from the oven and pour the dill cream sauce over the fillets.

Garnish with additional fresh dill if desired and serve immediately.

For a lighter version, you can substitute the heavy cream with Greek yogurt or a light sour cream. If you prefer a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different herbs, such as parsley or chives, to complement the dill. For a citrusy twist, add some grated lemon zest to the sauce.

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