This Creamy Baked Salmon seasoned with fresh dill, lemon and a generous serving of goat cheese is packed with heart-healthy omega-3’s. It takes minimal prep before popping it in the oven for a quick weeknight dinner.
Salmon is my usual fish of choice when dining out in a seafood restaurant because it’s flavorful and always served either grilled or pan-seared to give it a nice golden-brown crust. I like to use fresh herbs with very minimal seasoning (usually just salt and pepper!) to highlight the rich flavor of salmon.
Dill with fresh lemon juice is a classic pairing for salmon and I wanted to jazz it up a bit with some creaminess by topping it with goat cheese. Serve this salmon over baby arugula and a side of roasted potatoes or rice pilaf for a simple and healthy meal. The halved cherry tomatoes that cook in the same pan as the salmon adds another pop of freshness to each bite.
Living in Southern California, I’m lucky to have access to a lot of good quality fish and seafood. My neighborhood Ralphs Grocery store is one of my go-to’s for fresh, locally sourced seafood and they have a wide variety to choose from. Lot’s of wild-caught fish such as halibut, red sole and ahi tuna just to name a few! They also now have an “easy for you” option which I was intrigued with when I was grocery shopping last week. Pick your seafood, seasonings and garnish, take it home, pop it in the oven and voila! It’s ready to eat. After I finish eating this Creamy Baked Salmon, I’ll try the “easy for you” option and grab some jumbo shrimp to pair with the cajun seasoning and fresh cilantro.
If you love salmon, you’re going to love this super easy recipe. Pack the leftovers (if you have any!) and enjoy it for another meal the next day.
Creamy Baked Salmon
- 1 lb wild salmon fillet
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice about 1/2 lemon juiced
- 1 tbsp olive oil plus more for drizzling
- 2 tbsp fresh dill chopped
- 1 oz goat cheese
- 1 pint cherry tomatoes halved
- Sliced lemons
Preheat oven to 350F.
Place the salmon fillet skin side down on a parchment-lined baking sheet.
Season with sea salt and black pepper.
In a small bowl, add lemon juice, olive oil and goat cheese. Mix to combine.
Spread the goat cheese mixture evenly on top of the salmon.
Top with fresh dill.
Arrange the halved cherry tomatoes next to the salmon.
Bake for 20 minutes until the salmon flakes easily with a fork.
Turn the broiler on high for 2 minutes to brown the top a little.
Drizzle with olive oil and serve with sliced lemons on the side.
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