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We hope you got insight from reading it, now let’s go back to super easy roasted lemon dill salmon with basil tomatoes recipe. You can have super easy roasted lemon dill salmon with basil tomatoes using 17 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Super Easy Roasted Lemon Dill Salmon with Basil Tomatoes:

1. Use Salmon:
2. Prepare 2 pound salmon fillet
3. Prepare 1/2 teaspoon salt
4. Use fresh chopped basil for garnish at the end
5. Take Salmon Topping:
6. Provide 1/4 cup mayonnaise
7. Get 1 clove garlic, grated
8. Provide 2 teaspoons dry dill (you can also use fresh if you've got it!)
9. Take zest of half a lemon
10. Prepare 1 Tablespoon fresh lemon juice
11. Prepare 1 Tablespoon olive oil
12. Get Tomatoes:
13. You need 1 pint cherry or grape tomatoes
14. You need 1/4 teaspoon salt
15. You need 1/4 teaspoon garlic powder
16. Prepare 1 Tablespoon olive oil
17. Take 3 Tablespoons chopped fresh basil

Instructions to make Super Easy Roasted Lemon Dill Salmon with Basil Tomatoes:

1. Preheat oven to 450F.
2. Take salmon out of the refrigerator, place skin side down on a foil-lined sheet pan, pat the flesh side dry with a paper towel, and season with 1/2 teaspoon salt and set aside.
3. Make salmon topping by mixing salmon topping ingredients (mayonnaise, grated garlic, dill, lemon zest and juice, and olive oil) in a small to medium bowl until they're thoroughly combined and set aside.
4. Prepare tomatoes by mixing all tomato ingredients (tomatoes, salt, garlic powder, olive oil, chopped basil) in a large bowl and tossing until thoroughly combined.
5. Spread salmon topping evenly over salmon fillet.
6. Throw the tomatoes on the pan next to the salmon. (I do roughly half per side.)
7. Roast for 15 minutes at 450F.
8. Garnish with fresh chopped basil, and that's it! Enjoy!

I use fresh dill for this recipe, but you can also use dried dill. How to Bake Lemon Garlic Salmon In Foil. In a small bowl or jar, mix together the lemon juice, olive oil, garlic, lemon zest and spices. Lay the salmon fillets on top of the vegetables, skin-side up. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt.

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