Our German Neighbor’s Recipe Has My Husband Completely Smitten

Preheat your oven to 400°F (200°C).

Place the salmon fillets in a baking dish. Drizzle with olive oil and season with salt and pepper.

Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the dill cream sauce. In a small saucepan over medium heat, combine the heavy cream, lemon juice, garlic powder, and butter.

Stir the sauce occasionally until it begins to simmer. Lower the heat and add the chopped dill, stirring until the sauce is well combined and slightly thickened.

Once the salmon is done, remove it from the oven and pour the dill cream sauce over the fillets.

Garnish with additional fresh dill if desired and serve immediately.

For a lighter version, you can substitute the heavy cream with Greek yogurt or a light sour cream. If you prefer a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different herbs, such as parsley or chives, to complement the dill. For a citrusy twist, add some grated lemon zest to the sauce.