Instructions

• Preheat oven to 400 degrees F.
• In a small bowl, whisk together 2 Tbsp extra virgin olive oil, 1 1/2 tsp lemon zest, and 2 Tbsp fresh lemon juice to make the lemon mixture.
• Grease a 13 by 9-inch baking dish and place the 4 6-oz salmon fillets in a single layer.
• Season both sides of the salmon fillets with salt and freshly ground black pepper.
• Drizzle the lemon mixture evenly over the fillets and gently rub it over all surfaces.
• Let the salmon rest at room temperature for 10 minutes.
• While the salmon rests, make the Creamy Dill Sauce: in a bowl, mix together 1/3 cup fat free plain Greek Yogurt, 3 Tbsp mayonnaise (full fat), 1 clove garlic (finely minced), 1 Tbsp chopped fresh dill, and 1/2 tsp honey. Add 2 - 3 tsp milk to reach your desired consistency and season with salt and freshly ground black pepper to taste. Refrigerate until ready to serve; remove from the refrigerator about 20 minutes before serving so the sauce is not ice cold over the warm salmon.
• Bake the salmon in the preheated oven for 12–16 minutes, or until the salmon is cooked through and flakes easily with a fork (actual time will vary with fillet thickness and desired doneness).
• Serve the salmon warm, topped with the Creamy Dill Sauce.