Salmon with Mustard Dill Sauce

Salmon with mustard dill sauce is packed with flavor. The recipe for this gluten-free dish is easy. If possible, use wild salmon which has a deep, natural color and a much richer taste than farm-raised salmon.

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield: 4 servings

1 teaspoon plus 3 tablespoons olive oil

Four 5-ounce wild salmon fillets

1 garlic clove

1 lemon

2 green onions

1/2 teaspoon dried dill

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/4 teaspoon salt

3 tablespoons slivered almonds

1 teaspoon brown mustard

1/4 teaspoon pepper

1. Preheat the oven to 350 degrees F.

   
   



2. Remove the skin from the salmon by using a very sharp, thin knife.

   
   



3. Lightly oil an 8-x-11-inch baking dish with 1 teaspoon of olive oil.

   
   



4. Rinse and pat the fillets dry.

   
   



5. Place the fish in a single layer in the dish.

   
   



6. Mince the garlic.

   
   



7. Juice the lemon.

   
   



8. Chop the green onions.

   
   



9. Combine 1/4 teaspoon garlic, 2 tablespoons lemon juice, the onion, dill, red pepper flakes, oregano, salt, almonds, brown mustard, pepper, and 3 tablespoons of olive oil in a blender.

   
   



10. Puree the ingredients for 10 seconds.

    
    



11. Scrape down the blender’s sides with a spatula.

    
    



12. Puree for 10 more seconds.

    
    



13. Spread the sauce over the fish, dividing evenly.

    
    



14. Bake the fillets for about 15 minutes or until a fork inserted in the thickest part of the salmon turns easily.

    
    

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