Well I did something that I rarely do, cook fish. My family is probably shocked that I just wrote that sentence. But YES I cooked fish! I LOVE seafood! I guess my New England upbringing is finally coming through. Last summer when Tai and I went to Maine on vacation, we met up with my family for a New England style lobster bake. It was unreal! Lobster, steamers, shrimp, scallops, steak, corn, and all of the fixings . It was a dinner to remember.
I served this salmon with simples sides of mashed potatoes and roasted asparagus. I wanted the fish to be the star of the meal…but not the only part of the meal. And besides, asparagus is coming into season and is a great spring vegetable to try right now.
I promise you that if I can cook salmon, anyone can. You have my word! Next time I make salmon I’ll try a more a more adventurous recipe. But to start, it’s always good to begin with the classics 😉
- For Salmon:
- 1 Pound of Salmon
- For Sauce:
- 1 Cup Sour Cream
- ⅓ Cup Fresh Dill, Minced
- 2 Tbsp Dijon Mustard
- ½ Tsp Lemon Juice
- Preheat oven to 400.
- Remove skin from salmon and season with salt, pepper and lemon. Put on a greased baking sheet and coo uncovered for 20 minutes or until fish flakes apart.
- For sauce combine all ingredients and refrigerate until ready.
- Serve on top of salmon, and enjoy!