Salmon with Creamy Dill Sauce over Wild Rice and Snap Peas

Servings:
Salmon with Creamy Dill Sauce over Wild Rice and Snap Peas 4.83/5 (6 votes)

It is very easy to overcook fish and end up with a dry unpleasant entree. When it comes to salmon, roasting is the best way I've found to easily achieve a perfectly cooked piece of fish. The key is to err on the side of undercooking; remembering it will continue to cook a bit even after you take it out of the oven. We're serving tonight's salmon with a creamy dill sauce with a hint of horseradish.The sauce is meant to be cool or room temperature, but if you'd like to warm it, that would be great too. (Please note the wild rice makes a double batch. Save half for Friday's Farmhouse Flank Steak Salad.)

Roasted Salmon with Dill Cream Sauce

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound salmon
  • 2 tablespoons olive oil
  • 1 teaspoon lemon pepper seasoning
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tablespoon green onion, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish, optional
  • 3/4 teaspoon dried dill weed
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Preheat oven to 450.
  2. Lightly grease a baking dish. Lay salmon fillets skin side down on dish and sprinkle with lemon pepper seasoning.
  3. Transfer to the center rack of the oven and roast for 8-10 minutes.
  4. While salmon cooks, combine the remaining ingredients in a small bowl to create the sauce.
  5. Serve salmon hot from the oven with room temperature sauce.

Nutritional Information

Serving Size 165g Calories 332 Fat 24 Sat Fat 5 Sodium 205 Carbs 6 Sugars 1 Fiber 0 Protein 23.

Wild Rice (double batch)

SERVINGS : 8 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 cup wild rice
  • 4 cups water
  • kosher salt, to taste

DIRECTIONS

  1. Bring water to a boil, add rice, reduce to a simmer, cover and let cook 45 minutes to an hour depending on variety.
  2. Rice is cooked when slightly tender and some grains begin to pop.
  3. Drain excess water, season with salt, and serve.

Nutritional Information

Serving Size 60g Calories 214 Fat 1 Sat Fat 0 Sodium 4 Carbs 37 Sugars 1 Fiber 3 Protein 7.

Snap Peas

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound snap peas
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Cut half the snap peas in half lengthwise.
  2. Heat olive oil in a heavy skillet over medium high heat.
  3. Once it begins to shimmer, add snap peas.
  4. Sauté for 3-4 minutes, stirring frequently until the peas are bright green and slightly browned.
  5. Season with salt and pepper to taste.

Nutritional Information

Serving Size: 117g Calories 122 Fat 4 Carbs 16 Fiber 6 Protein 6.2.

NOTES

KID NOTE: My kids are not big fans of wild rice – so no starch for them tonight. They did great with everything else and even liked the dill sauce (maybe because I told them it tasted like Ranch dressing).

VEGETARIAN TIP: Replace the salmon with either firm tofu or sautéed eggplant.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. thedalialama says:

    I have made this three times, my family loved it so much! Dill sauce is delicious and salmon, tasty!

  2. cjedenton says:

    I grilled my salmon and used fat-free Greek yogurt rather than sour cream to lighten up a bit. Was delicious! The snap peas were so bright and yummy too!

Leave a Reply