Directions:
- Preheat oven to 350 degrees F.
- Line the bottom of an ungreased baking pan with aluminum foil.
- Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
- In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper.
- Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
- Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part).
- NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
- Carefully remove salmon from pan and transfer onto individual serving plates.
- Serve with the cold mustard dill sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.12 Kcal (1328 kJ) | ||
| Calories from fat | 238.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.5g | 41% | |
|---|---|---|---|
| Cholesterol | 49.18mg | 16% | |
| Sodium | 254.85mg | 11% | |
| Potassium | 342.11mg | 7% | |
| Total Carbs | 2.05g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 17.09g | 34% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 245.16 Kcal (1026 kJ) | ||
| Calories from fat | 184.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 41% | |
|---|---|---|---|
| Cholesterol | 38.02mg | 16% | |
| Sodium | 197.03mg | 11% | |
| Potassium | 264.48mg | 7% | |
| Total Carbs | 1.58g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 13.21g | 34% | |
| Vitamin C | 2.8mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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