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Our Creamy Cucumber Dill Soup makes a perfect sauce for salmon. This light, healthy dish is perfect with baked, roasted or poached salmon. Add a generous dollop of sauce just prior to serving. We prefer a dairy-free version thickened with coconut yogurt, but greek yogurt works, too!
Ingredients (4 servings)
For the salmon:
- 4 6oz. salmon fillets
- 2 tbsp extra virgin olive oil
- sea salt & black pepper
For the sauce:
- 1/2 cup g&t creamy cucumber dill soup
- 3/4 cup almond or coconut yogurt to keep it dairy free (or greek yogurt)
- 1-2 lemons
- fresh dill
Directions for Baked Salmon
Preheat oven to 400°F. Lightly grease a baking dish with olive oil. Season salmon with sea salt & pepper and place skin side down in the dish. Bake for 12-15 minutes depending on thickness. While the salmon is baking, combine creamy cucumber dill soup and yogurt of choice in a bowl and mix well. Serve salmon warm topped with sauce and garnished with lemon and fresh dill. Serve with a side of your favorite green vegetable – broccolini, asparagus and spinach are all great options.