Baked Salmon Salad

Yield: Serves 2

Salmon:

1, 2-pound salmon fillet
2 tablespoons olive oil or sesame oil
2 teaspoons salt
1 teaspoon pepper
Juice of one lemon, about 3 tablespoons

Lemon-Dill Sauce:

1 cup sour cream
1/2 cup mayonnaise
Juice of one lemon, about 3 tablespoons
1/2 bunch fresh dill, minced, about 1/2 cup
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste

Directions:

1. Preheat oven to 450º. Line a baking sheet with foil and spray the foil with non-stick coating. Slice the salmon fillet into 2-inch pieces and place in a single layer on prepared baking sheet. Brush the top of each with olive oil, sprinkle with salt and pepper, and drizzle with lemon juice.
2. Bake 10 minutes or until the middle of the thickest piece is flaky and done.
3. Meanwhile, whisk together sour cream, mayonnaise, lemon juice, dill, salt and pepper.
4. Serve the salmon on top of a green salad with the sauce on the side.