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Photo of salmon and root vegetables ready to be roasted




By Lexi Fish Hackett

I'm calling this New Dill Sauce, because it’s a refreshing upgrade of a classic. I think a lot of seafood lovers might be tired of creamy dill sauces (just me? 😉). So even if you don't like dill sauce, I think you will love this version. The secret is fresh dill - nothing dried, please!


Wild Alaska salmon fillet, skin on, rubbed with olive oil, salt & pepper

2 cartons cherry tomatoes

2 cups quartered small sweet peppers

4 large cloves of garlic, pressed

Drizzle of olive oil

Salt & pepper to taste

Preheat your grill for the salmon. Preheat your oven to 400 for tomato mixture. Toss olive oil, garlic, salt & pepper with tomatoes and peppers; bake for 10-15 minutes or until the tomatoes & peppers are soft & fragrant. Giving the tomatoes & peppers plenty of space on the pan will allow them to slightly char on the outside, rather than steam.

Place the salmon skin side up on your grill; cook for 3 minutes; gently flip the fish & cook for another 2-3 minutes, until it is done to your liking.


2 bunches green onion, charred

10 fresh chives, chopped

1/2 cup to 1 cup fresh dill, chopped

2 Meyer lemons, zest & juice

1 tsp local honey

Sea salt & cracked black pepper to taste

1 tub sour cream (16 oz)

Place green onions whole on the grill until charred & softened; slice thin. Or, slice raw green onion and blacken on a hot, dry cast iron skillet. Mix all sauce ingredients except for the sour cream. Slowly stir in the sour cream and refrigerate for 15 minutes before use.

Serve the salmon and roasted tomatoes and peppers with a side of dill sauce.

🍅 Nutrition bonus! Tomatoes contain lycopene, a powerful antioxidant that supports heart health - and your body better absorbs it when the tomatoes are cooked. Similarly, the beta carotene in bell peppers is more bioavailable when cooked. Beta carotene is an antioxidant that supports lung, brain & eye health. Cheers to roasting these tasty veggies!


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