Slow-Baked Raspberry Dill Salmon
1 2.5 lb boneless salmon fillet, skin on
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
For Raspberry Topping
1 1/2 cups fresh raspberries
3 tablespoons avocado oil
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
For Creamy Dill Topping
6 oz plain Greek yogurt
2 tablespoons lemon juice
2 teaspoons fresh Red Dog dill, chopped
Additional fresh Red Dog dill
Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil and place salmon, skin side down. Brush top of filet generously with olive oil and season with salt and pepper. Sprinkle with lemon zest. Bake salmon until just opaque in thickest part of filet, approximately 18 to 22 minutes.
Meanwhile, whisk together avocado oil, vinegar and mustard in small bowl. Gently stir in raspberries.
In small bow, mix together Greek yogurt, lemon juice, and dill.
To serve, top salmon with greek yogurt dip and then raspberry mixture. Sprinkle with snipped fresh dill and serve with lemon wedges.