Yet another awesome Salmon recipe! I found this one on Pinterest- from food blogger The Roasted Root. I made some adjustments but cooked the fish exactly as she did and loved it. I used white rice and I added some chopped spinach to it and saute’d it in some Coconut spray. I also purchased a jar of spicy hot Red Cherry tomatoes with peppers mix and added it as a topping to my tacos. I loved all the flavors of the creamy dill sauce with the spicy crunch of the peppers. This one is definitely going to be on the rotation.
INGREDIENTS
For the Salmon
- 1 lb. salmon fillet
- 2 teaspoons olive oil
- 1 tablespoon butter, melted
- 2 sprigs fresh dill
- 1 tablespoon capers
For the Caper Dill Sauce
- ¼ cup plain yogurt
- ¼ teaspoon dried dill
- 1 tablespoon capers
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice
- Pinch of salt
For serving tacos
- Cooked white rice- chopped spinach- saute in Coconut cooking spray
- 6 corn tortillas
- Jar of Cherry tomatoes/hot peppers mix
INSTRUCTIONS
- Preheat your oven to 350 degrees F.
- Place the salmon fillet on a long piece of foil. Drizzle melted butter and oil over the fillet. Sprinkle with salt, pepper, and capers.
- Lay 2 sprigs of fresh dill on the salmon fillet and wrap it in the foil.
- Place the foil packet on a baking sheet and bake for 12 to 15 minutes, or until the salmon is cooked through.
- In a small bowl, combine all ingredients for the caper-dill sauce and stir well.
- Assemble tacos by adding cooked rice, salmon, and caper-dill sauce/ hot peppers to corn tortillas.
