Noni'S Salmon With Sour Cream-Dill Slather

1. 1

   Remove the fish from its wrapping, rinse, and pat dry. Allow to come to room temp, at least 10 minutes. Preheat oven to 400 degrees (F).

2. 2

   Combine sour cream and yogurt in a bowl. Chop dill and add it in, along with a good pinch of sea salt and some cracked black pepper. If you use flake salt here, the texture of the large crystals will serve as a lovely counterpart to the creaminess of the sauce. Stir well to combine and return to the fridge to chill.

3. 3

   In a lightly greased sheet pan, scatter sea salt, mustard powder, thyme, and cracked black pepper over the salmon and drizzle with olive oil.

4. 4

   Roast in the oven for 8-10 minutes. The fish should still be juicy but have turned from translucent to opaque.

5. 5

   Remove from oven and allow to cool for a few minutes on a wire rack.

6. 6

   Cut salmon into portions and put onto plates. Spoon a couple - or a few - dollops of sauce on top and serve with crisp veggies. Noni favored steamed broccoli here, but any hearty fresh veg will do.

* Per serving · 4 servings · Values may vary.

No additional tips available.