Ingredients
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1 cup sour cream
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2 tbsp Dijon mustard
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1/4 cup chopped fresh dill, plus more to serve
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1 (2 1/2 lb) salmon fillet
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1/4 cup olive oil
Steps
1
Preheat oven to 375°F. In a small bowl, combine the sour cream, mustard, dill, and 2 tbsp lemon zest. Refrigerate until ready to use.
2
Rub the salmon all over with the oil and season both sides with salt and pepper. Cut lemons into round slices and place on a parchment-lined baking sheet. Place salmon on top. Roast salmon 25–35 min. (depending on fish thickness), until cooked through and fish flakes easily with a fork.
3
Carefully transfer salmon and lemon slices (if desired) to a large serving platter. Serve salmon with sour cream sauce and sprinkle with additional dill if desired. Serve with extra lemon wedges.
