Salmon with Creamy Dill Sauce

After the last month of Thanksgiving, Christmas, turkey, turkey, turkey, I was much in need of some seafood.  Here is an incredibly easy, delicious entree.  No need to fire up the grill (although you certainly could), but I had this dish (with Christmas leftover side dishes) on the table within half an hour.  I made the sauce this afternoon, giving it time to blend the flavors.

I served it with leftover Brussels sprouts (with some of the leftover chopped fresh dill) and the three cheese potatoes (cheddar, Parmesan, bleu cheese.....oh so good!)

SALMON WITH CREAMY DILL SAUCE (serves 2)

1 salmon fillet, 1/2 to 3/4 pound (skin left on)
lemon-pepper seasoning
onion salt
1/4 small onion, thinly sliced and separated
3 thin lemon slices, cut in half

Line a baking dish with heavy-duty foil; grease lightly.  Place salmon skin-side down on foil.  Sprinkle with lemon-pepper and onion salt.  Top with onion and lemon.  Fold foil around salmon; seal tightly.

Bake at 350F for 20 minutes.  Open foil carefully, allowing steam to escape.  Broil 4-6" from the heat for 5-8 minutes or until the fish flakes easily with a fork.

Serve with dill sauce. 

Dill Sauce:
1/4 cup sour cream
1 Tbsp mayo
1 Tbsp chopped fresh dill
1 Tbsp lemon juice
1/4 tsp prepared horseradish
1/2 tsp capers

Combine all ingredients.  Prepare several hours or the day before to allow the flavors to blend.