Name: Lemon-Dill Salmon with Creamy Ricotta Mash
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 200g boneless skinless salmon fillet; 1 tsp olive oil; 1/2 lemon (zested and juiced); 1/4 tsp salt; 1/8 tsp black pepper; 1/4 cup ricotta cheese (part skim); 2 tbsp plain Greek yogurt (2% or higher); 1 tbsp chopped fresh dill (or 1 tsp dried dill); 1/2 small zucchini, peeled and finely grated; 1/4 cup baby spinach, finely chopped

Lemon-Dill Salmon with Creamy Ricotta Mash

GlazedBread0988

This Lemon-Dill Salmon with Creamy Ricotta Mash is designed for high-protein, low-carb eating, perfect for those with gastroparesis seeking gentle, flavorful nutrition. The salmon is delicately seasoned with bright lemon and aromatic dill, then paired with a creamy ricotta and Greek yogurt mash that’s easy to digest and loaded with protein. Finely grated zucchini and spinach add subtle green freshness and vitamins while staying soft and easy on the stomach. This meal layers complementary flavors—lemon’s brightness with salmon’s richness and dill’s herbal note—for a satisfying, elegant dinner that supports your health goals.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Line a small baking sheet with parchment paper.
Pat the salmon fillet dry. Place on prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and lemon zest. Squeeze half the lemon juice over the fish.
Bake salmon for 12-15 minutes, until just cooked through and flakes easily with a fork.
While salmon bakes, combine ricotta, Greek yogurt, dill, grated zucchini, and spinach in a small bowl. Mix well until creamy. Warm in the microwave for 30 seconds, stirring halfway, just until heated through (do not overcook).
Plate the warm ricotta mash, top with the baked salmon, and drizzle the remaining lemon juice over the top. Garnish with extra dill if desired.