Dazzle your holiday guests with a dramatic side of salmon decked with colorful berries and a creamy dill sauce. Elegant yet almost embarrassingly easy, this holiday fish dinner comes together in just 30 minutes!
1 approximate 2.5-pound boneless salmon fillet, skin on
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon coarse black pepper
Zest of 1 lemon
1 to 1 ½ cups fresh raspberries
3 tablespoon avocado oil
2 tablespoons white wine or champagne vineagar
¼ cup Dijon mustard
6 ounces Opadipity Cucumber Dill dip
1 tablespoon snipped fresh (dill for garnish)
4 lemon wedges (for serving)
Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top of filet generously with olive oil and season with salt and pepper. Sprinkle with lemon zest.
Bake salmon until just opaque in thickest part of filet, approximately 18 to 22 minutes.
Meanwhile, whisk together avocado oil, vinegar and mustard in small bowl. Gently stir in raspberries.
To serve, top salmon with Opadipity Cucumber Dill Dip and then raspberry mixture.
Sprinkle with snipped fresh dill and serve with lemon wedges.