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We hope you got benefit from reading it, now let’s go back to super easy roasted lemon dill salmon with basil tomatoes recipe. To cook super easy roasted lemon dill salmon with basil tomatoes you need 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Super Easy Roasted Lemon Dill Salmon with Basil Tomatoes:
- Provide Salmon:
- Provide 2 pound salmon fillet
- Provide 1/2 teaspoon salt
- Provide fresh chopped basil for garnish at the end
- Prepare Salmon Topping:
- Get 1/4 cup mayonnaise
- You need 1 clove garlic, grated
- Use 2 teaspoons dry dill (you can also use fresh if you've got it!)
- Use zest of half a lemon
- Prepare 1 Tablespoon fresh lemon juice
- Get 1 Tablespoon olive oil
- Get Tomatoes:
- Prepare 1 pint cherry or grape tomatoes
- Use 1/4 teaspoon salt
- Get 1/4 teaspoon garlic powder
- Provide 1 Tablespoon olive oil
- Provide 3 Tablespoons chopped fresh basil
Steps to make Super Easy Roasted Lemon Dill Salmon with Basil Tomatoes:
- Preheat oven to 450F.
- Take salmon out of the refrigerator, place skin side down on a foil-lined sheet pan, pat the flesh side dry with a paper towel, and season with 1/2 teaspoon salt and set aside.
- Make salmon topping by mixing salmon topping ingredients (mayonnaise, grated garlic, dill, lemon zest and juice, and olive oil) in a small to medium bowl until they're thoroughly combined and set aside.
- Prepare tomatoes by mixing all tomato ingredients (tomatoes, salt, garlic powder, olive oil, chopped basil) in a large bowl and tossing until thoroughly combined.
- Spread salmon topping evenly over salmon fillet.
- Throw the tomatoes on the pan next to the salmon. (I do roughly half per side.)
- Roast for 15 minutes at 450F.
- Garnish with fresh chopped basil, and that's it! Enjoy!
I use fresh dill for this recipe, but you can also use dried dill. How to Bake Lemon Garlic Salmon In Foil. In a small bowl or jar, mix together the lemon juice, olive oil, garlic, lemon zest and spices. Lay the salmon fillets on top of the vegetables, skin-side up. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt.
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