Herb-Crusted Salmon with Creamy Dill Sauce and Cucumber Salad

This Nordic-inspired salmon dish brings together a fragrant dill coating, tender butter-braised red cabbage and a crisp cucumber salad for a symphony of textures and flavors. The creamy dill sauce ties everything together, making it a show-stopping dinner that proves dill is the star of sophisticated cuisine.

With just 5 minutes of prep, the oven does most of the work, baking the salmon to perfection alongside the braised cabbage. It’s an effortless yet impressive meal perfect for weeknights or entertaining.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Thinly slice cucumber into rounds. Pick dill fronds and roughly chop. Halve lemon.
2. In an oven-safe tray, combine shredded red cabbage, half the garlic powder, veggie stock concentrate, 1 tablespoon butter, ¼ cup water, salt and pepper. Cover with aluminum foil and bake on top rack for 20 minutes, until cabbage is slightly wilted and tender.
3. Meanwhile, pat salmon dry with paper towels; season all over with remaining garlic powder, salt and pepper. Place salmon skin-side down on a lightly oiled sheet of foil. After cabbage has braised for 20 minutes, remove tray from oven. Place foil with salmon on top of the cabbage. Return to oven and bake for 12-15 minutes, until salmon is cooked through and cabbage is tender.
4. While salmon bakes, in a medium bowl, combine half the mayonnaise, half the sour cream, half the dill, ½ teaspoon sugar and a squeeze of lemon juice. Season with salt and pepper. Stir in cucumber slices until coated. Refrigerate until serving.
5. In a small bowl, combine remaining mayonnaise, remaining sour cream, remaining dill and a squeeze of lemon juice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Divide salmon, braised cabbage and cucumber salad between plates. Drizzle creamy dill sauce over salmon and serve.

Recipe Tips

FAQ

Can I use fresh dill instead of dried?

Yes, fresh dill is recommended for this recipe. Use about 1 tablespoon of fresh dill if substituting for dried.

Can I prepare this dish ahead of time?

The cucumber salad and dill sauce can be prepared up to a day in advance and refrigerated. The salmon and cabbage are best baked fresh.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used as a substitute for sour cream.