There are so many ways to make salmon tasty, but hands down this paleo lemon dill sauce brings it up to a whole new level. With just a few ingredients, this paleo dill sauce is a must.
I’m Now a Fan of Salmon
As you may have noticed, I’m down for salmon anything. Not only is this the only fish I can eat without gagging, it’s also full of the good stuff. Salmon is the king of vitamin d, with low levels of vitamin d being associated with many of the issues we face with PCOS. I know you always hear it, but go with wild caught when buying your salmon because atleast you know it was eating what it was supposed to.
Paleo Lemon Dill Sauce
I recently discovered how to pan fry salmon. It’s much quicker than cooking it in the oven, and you get a much crisper skin. Adding this paleo lemon dill sauce on top is just the icing on the cake. Made with clean, paleo-friendly ingredients, this paleo dill sauce is perfect for low carb and dairy free diets. I used Sir Kensington’s avocado oil mayo as the star of the show, and wouldn’t you know it the ingredients are actually pronounceable.
This paleo lemon dill sauce is also super easy to make, which also makes it that much more delicious. I would recommend making a large batch and storing in the fridge for a few days.
With only a few ingredients, this paleo dill sauce is dairy free, gluten free, and sure to be the star of any dish.
- 3 tbsp Sir Kensington’s Avocado Oil Mayo
- 1 tbsp dijon mustard
- 1 tbsp chopped dill
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 1 lemon
- Combine the mayo, mustard, dill, pepper and salt in a bowl and combine. Add in the apple cider vinegar and squeeze in the lemon. Mix well.
- Place the paleo dill sauce on top of your salmon, and place in the oven for 5 minutes to cook. Feel free to add more on top once it’s done cooking.