Baked Salmon With Dill Mustard Sauce

I was looking for a salmon recipe where I could use fresh herbs from my garden. This one calls for fresh parsley and dill. My husband and son said it was the best salmon dish I ever made!! Found this on the internet

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1 (2 -3 lb)  salmon fillets, 1 1/2-inches thick
• 3  tablespoons extra virgin olive oil
• 1  pinch kosher salt (coarse)
• 1  pinch fresh ground black pepper
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 3  tablespoons fresh parsley leaves, minced
• 2  tablespoons dijon-style mustard
• 2  tablespoons fresh dill weed, minced
• 2  teaspoons fresh lemon juice
•  salt & freshly ground black pepper

Directions

1. Preheat oven to 350 degrees F.
2. Line the bottom of an ungreased baking pan with aluminum foil.
3. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
4. In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper.
5. Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
6. Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part).
7. NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.
8. Carefully remove salmon from pan and transfer onto individual serving plates.
9. Serve with the cold mustard dill sauce.