Lemony Salmon with a Creamy Dill Sauce Recipe

This morning I was cruising around Facebook and came across a music video about farming sung to the tune of LMFAO's Sexy and I know it song.  It's called I'm Farming and I Grow It.  Gotta feed everybody!  Gotta feed everybody!  So funny to me.  Is it bad to admit that I love the original song too?  Hopefully not because it really makes me laugh.

On a totally unrelated subject..I made some more yummy salmon the other day.  I saw the recipe here and had to try it when I read about the sauce.  There is just something about Salmon and the summertime that really goes together for me.  Especially when you whip up an amazing, creamy, dreamy, sauce using fresh herbs.  We all loved this recipe and it came together so quickly and easily.  Perfect for a warm summer night.  Plus, the leftover Creamy Dill sauce was amazing on pita crackers.

You will need Cilantro, Plain Yogurt, Salmon, dry Oregano, Cumin, Quinoa, Cream, Lemon, Fresh Dill, Fresh Parsley, Garlic, Canola Oil, and Frozen Peas.

Season both sides of the Salmon with Salt & Pepper.  Place on a parchment lined baking sheet and top each piece of Salmon with a Lemon slice.  Bake at 350 degrees for 30 minutes.

Meanwhile grab your scary food processor, or a blender, and add in the Yogurt, Garlic, Cream, Dill, Cilantro, Parsley, Dry Oregano, Lemon Juice, Canola Oil, and a bit of Salt & Pepper.

Blend until smooth and creamy.  Taste and add a little more Salt & Pepper or herbs as desired.

Grab the Quinoa and give it a good rinsing.  Add the Water, Cumin, Frozen Peas, and Quinoa to a pot and cook according to Quinoa package instructions.

Warm a non-stick skillet over medium heat and add the Salmon fillets.  Cook on each side for a few minutes just to crisp up the outside.  No need to cook very long as the Salmon is fully cooked.

When the Quinoa is done place it on a plate, Place the Salmon to it, and top with a drizzle of the creamy sauce. 

Lemony Salmon with a Creamy Dill Sauce Recipe
Source:  Sunshine and Smile

Sauce:

1 C Plain Yogurt
1/4 C Cream
1/2 C fresh Dill, roughly chopped
1/4 C fresh  Cilantro, roughly chopped
1/4 C fresh Parsley, roughly chopped
1 tsp dry Oregano
1 Clove Garlic
1 tsp fresh Lemon Juice
2 TBSP Canola Oil
Salt & Pepper to taste


Everything else:

3 Salmon Fillets
1 C frozen Peas
1 1/2 tsp ground Cumin
1 C Quinoa, rinsed well
3 slices of Lemon
Salt & Pepper
1 tsp Canola Oil

Season both sides of the Salmon and place on a parchment lined baking sheet.  Top with a slice of Lemon and bake for 30 minutes at 350 degrees.

Meanwhile, in a food processor or blender add the Yogurt, Cream, Dill, Cilantro, Parsley, dry Oregano, Garlic Clove, Lemon Juice, Canola Oil, and Salt & Pepper.  Process for a couple of minutes until all of the ingredients are chopped and well combined.  You will end up with a lovely white sauce with yummy herb bits throughout.  Set aside or refrigerate until ready.  (This step can be done ahead of time)

Now add the rinsed Quinoa, frozen Peas, and Cumin to a saucepan and cook according to the Quinoa package instructions.

When the Salmon is finished cooking, warm a large non-stick skillet over medium heat.  Add a bit of Canola Oil (I just gave the pan a good spray with my Misto and it worked great) and cook each side of the Salmon for a couple of minutes to crisp it up a bit.

Place the Quinoa on a plate, top with the Salmon, and drizzle with the Creamy Dill sauce.

Enjoy!

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Last year I was cooking up a fun, easy, and delicious Tinfoil Dinner
and
a delicious Butternut Squash and Ham pasta dish