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I’m having a SERIOUS case of the Mondays. As the summer gets nicer and hotter and more glorious, my weekends just continue to get better and better, and alas, my Mondays get harder and harder. I know, I shouldn’t complain! I should go with that whole “don’t be sad it’s over but be happy it happened” mentality, right? But here I am, longing for Friday to come faster, yet knowing there is still so much that stands between me and my freedom. So I turn to the only other thing that could possibly distract my mind from wallowing away in the sadness of Monday: food. I need a deliciously satisfying meal to look forward to, and yet, not something that will take me hours to cook (I’m feeling rather lazy), and I know just the thing. This roasted salmon dish is the simplest weeknight dish, and yet, so delish! I serve it alongside a horseradish Greek yogurt sauce which makes it feel fattier and creamier (but is actually super healthy), and top it with fresh lemon and dill. Besides being so easy and surprisingly satisfying, this dish is also mega healthy, which will definitely brighten my Monday and make me feel like I accomplished at least something today. Take charge of your Monday blues and start your week off right with this easy, fresh, and delicious salmon dinner.
All it takes is a small amount of seasoning and some fresh flavours to liven this fish up and make something drool-worthy. Keep the meal simple by serving the fish alongside some easy green beans with a touch of lemon and olive oil over top, and mini potatoes which go SO well with the horseradish Greek yogurt sauce. Boiled potatoes sound really boring, but here’s a tip to make them so delicious: slice them in half, and then boil them for about 10 minutes in salty water. Drain the water, and while they are still very hot, drizzle the potatoes with olive oil and a splash of Champagne or white wine vinegar. Season with salt and pepper, and put the lid back on until ready to serve. They absorb the flavours best while they are still warm. Garnish with fresh dill right before serving and voila!
Turn your leftovers into a kick-ass power lunch or fresh summer dinner with my twist on a classic Niçoise salad. Recipe to come tomorrow!
Easy Weeknight Salmon with Horseradish "cream" Sauce, Fresh Dill, and Lemon
This roasted salmon dish is healthy, fresh, summery, and SO easy to make! Forget about spending your whole night inside cooking. Make this dish after work and have time to enjoy the beautiful summer evening. Enjoy!
For the Salmon
- 4 Salmon fillets
- 2 tbsp Extra virgin olive oil
- salt and pepper
For the Horseradish cream sauce
- 1/4 cup Plain Greek yogurt
- 1 tbsp Horseradish
- Juice of 1/2 lemon
- 1/3 tsp Salt, or to taste
- 1/4 tsp pepper
- 1 tbsp Fresh dill, roughly chopped
- Fresh dill and lemon wedges for garnish
Preheat the oven to 425 °F
Place the salmon skin side down (if there is skin) on a baking sheet. Pat the top of the fish dry with paper towel. Drizzle olive oil over top and use a brush or your hands to spread it out. Season generously with salt and pepper.
Bake the salmon. *For fully cooked salmon that is just opaque all the way through, cook it for five minutes at 425. Then change the oven to broil for 1-2 minutes or just until the top of the salmon turns slightly golden. This is the way I would serve salmon to guests. For those of you who prefer salmon slightly rarer, cook for 4.5 minutes at 425 and broil for 1 minute. The salmon should be just pink in the centre.
In the meantime, make the cream sauce. Combine the Greek yogurt, horseradish, dill, lemon juice, and salt and pepper. Taste and adjust the seasoning and add more lemon, salt, and pepper as necessary.
Serve the salmon with horseradish cream and garnish with fresh dill and lemon wedges. Enjoy!