It's been a few months, but I'm finally cooking fish at home again. In the first few months of my pregnancy I had a tough time eating fish, but an even more difficult (read: impossible) time preparing it. Just the thought of handling raw fish made my stomach turn, which is a shame because it's so good for you-- and was one of my favorite things to eat pre-pregnancy!
And while I'm ready to prepare fish in my kitchen again, I'm still not all about the elaborate dinner recipes of the past. Instead, I'm opting for recipes that are quick, uncomplicated, flavorful, and healthy-- and this salmon checks all the boxes! I prefer to prepare more sustainable wild caught salmon when I can, but especially now as an expectant mom. The downside is that it's leaner and dries out more quickly than farm-raised salmon. So, the secret in this recipe is the flavorful sauce that this salmon roasts in, which has just enough fat in it to really keep the salmon tender. Plus, most of the ingredients are pantry staples so it couldn't be more convenient.
The flavor comes from a tangy combination of mustard, dill, and lemon juice which are super complimentary to the flavors of most fish, but especially salmon. I make sure to reserve a bit of the sauce to serve alongside the finished product. It's perfect for dipping!
- 1/2 lb. wild caught salmon filet
- 2 Tbs. light mayonnaise
- 1 Tbs. Dijon mustard
- 1 Tbs. whole grain mustard
- 1 1/2 tsp. fresh lemon juice
- 1 tsp. dry chives
- 1/2 tsp. dry dill
- Salt and pepper, to taste
Preheat oven to 350 degrees.
Lightly grease the bottom of a baking dish with cooking spray. Arrange salmon on top.
In a small bowl, whisk together mayonnaise and remaining ingredients through salt and pepper until combined. Spoon half the mixture over the top of the salmon. Bake the salmon for 15-20 minutes or until salmon is cooked through and opaque in the center.
Serve salmon warm with remaining mayonnaise mixture.