Tender, juicy salmon soaking up zesty lemon vibes and flavorful fragrant dill! It looks fancy but it's super easy to make. Serve it with my Lemon Dill Sauce for an out of this world flavor kick ...

Place the lemon slices, herbs ... to cook slightly for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl ...

This might be the best homemade lemon dill sauce ever! It's creamy, easy to make, versatile, lemony dilly delicious, and has only 5 simple ingredients. Greek yogurt, dill (fresh or dried), minced ...

Place half a lettuce leaf on each bun half and top with a salmon burger, some fennel, dill cucumber and a spoonful of lemon and caper mayonnaise.

Salmon. While you could use a single center-cut piece, individual fillets are easier to serve. A good rule of thumb is to aim ...

Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough ... Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl.

Cucumber and dill infused water is a refreshing way to stay hydrated with a hint of flavor. Just add cucumber slices and dill ...

5. In a mixing bowl, whisk together the yogurt, lemon juice, mustard, honey and dill. To serve, divide the orzo mixture among four plates and top with salmon filets. Drizzle the yogurt sauce over ...

To make butter sheets: Soften the butter in a microwave and mix with spices, lemon and chopped onion ... decorate the filet with the bread crumbs, fresh dill, trout roe and shaved horseradish.

4. For sauce vierge, combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning. 5. Start the plating with quinoa on the bottom put salmon over it and then topped with sauce vierge.