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Cooked salmon filet, rice, and lemon slices on a white plate

Sheet-Pan Salmon with Dill Sauce Recipe

Name: Sheet-Pan Salmon with Dill Sauce Recipe
Total time: 15 min
Yield: 1 to 4 Servings
Ingredients: 4 (6 oz. or 8 oz.) frozen salmon filets, thawed; 3 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 1 cup sour cream or Greek yogurt; 1/2 lemon, juiced, plus lemon wedges, for serving; 2 tablespoons chopped fresh dill, plus more for garnish; 2 cloves garlic, finely grated; 4 cups cooked long-grain white rice, kept hot, for serving

Enjoy the simplicity of Sheet-Pan Salmon with Dill Sauce—brushed with olive oil, perfectly seasoned, and baked to golden perfection, served alongside hot long-grain white rice and a zesty sour cream and dill sauce.

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Under 15 minutes

1-4 Servings

8 ingredients

Recipe Provided By:

Recipe Ingredients

4 (6 oz. or 8 oz.) frozen salmon filets, thawed
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1 cup sour cream or Greek yogurt
1/2 lemon, juiced, plus lemon wedges, for serving
2 tablespoons chopped fresh dill, plus more for garnish
2 cloves garlic, finely grated
4 cups cooked long-grain white rice, kept hot, for serving

Recipe Directions

Preheat oven to 450°F. Pat salmon dry with paper towels. Brush large baking dish with 1 tablespoon oil. Place salmon, skin-side-down, in an even layer in prepared baking dish. Brush salmon with remaining oil and season with salt and pepper.
Bake until light golden-brown and internal temperature reaches 145°F, about 10 to 14 minutes.
Meanwhile, combine sour cream, lemon juice, dill and garlic in a small bowl. Season with salt and pepper, to taste.
Garnish salmon with dill. Serve with rice, lemon wedges and sour cream mixture.