This sauce is quick, healthy, and tasty! My husband and I love eating it with this roasted salmon recipe, but it can be used to complement any fish or meat.
Makes enough sauce for about 4-6 fillets.
Supplies you’ll need:
- Tablespoon/teaspoon set
- Mini Spatula Spoon
- Small Pyrex Bowl (these are absolutely amazing! It makes for a pretty presentation in the glass container, and then you can just pop on the lid when you want to stick it in the fridge.)
- Another great option is a small Mason Jar
- 1/2 cup Greek yogurt
- 1 1/2 tablespoon capers
- 1 teaspoon dried dill (or 2 teaspoons fresh)
- 1/8 teaspoon salt
- 1/4 teaspoon lemon juice
Mix all the ingredients except for cayenne together in a small bowl. Drain the capers, don’t include the juice. This can be made ahead of time and kept in an airtight container in your fridge for up to a week. When you’re ready to serve it, sprinkle a little cayenne on top.
You can spread the dill sauce on top of the salmon before roasting or serve on the side when ready to eat.
Tell me what you like pairing with this sauce, I’d love to know!
Enjoy sweet friend, until next time!