Creamy Lemon Dijon Salmon

A simple traybake featuring succulent salmon coated in a zesty yoghurt and mustard sauce, roasted alongside garlic rosemary tomatoes.
By @StephsGotGuts • January 28, 2026
Dairy Free Gluten Free Low FODMAP Pescatarian
Creamy Lemon Dijon Salmon

The Method

This Creamy Lemon Dijon Salmon is the definition of "minimum effort, maximum reward." By coating the salmon in a zesty mix of Greek yoghurt, capers, and fresh herbs, you create a barrier that keeps the fish incredibly moist and tender while adding a burst of creamy, tangy flavour. Roasted alongside sweet, garlic-infused cherry tomatoes, it is a complete, vibrant meal made on a single tray.

Why Your Gut Needs It:
Fatty fish like salmon is one of the best sources of Omega-3 fatty acids, which are crucial for managing inflammation in the gut. We have paired it with cooked tomatoes; heating tomatoes actually increases the bioavailability of lycopene, a powerful antioxidant. The topping uses Greek yoghurt, providing a gentle dose of fermented dairy compared to heavy cream or mayonnaise.

  1. Prep the Tray: Preheat your oven to 180°C. Line a large baking tray first with a layer of tin foil, and then top it with a layer of baking paper. This ensures the fish doesn't stick and makes clean-up effortless.
  2. Make the Creamy Topping: In a small bowl, mix the Greek yoghurt, Dijon mustard, lemon juice, lemon pepper, paprika, salt, and black pepper. Finely chop the parsley, chives, and dill, and stir them in along with the capers.
  3. Arrange the Salmon: Place your salmon fillet (or individual fillets) in the centre of the prepared tray. Spoon the creamy Dijon mixture generously over the top of the salmon, spreading it out to create an even crust.
  4. Add the Tomatoes: Scatter the cherry tomatoes around the salmon on the tray. Drizzle them with the garlic-infused olive oil and sprinkle with the dried rosemary and a pinch of salt.
  5. Bake: Place the tray in the oven and bake for approximately 22 minutes. Note: Cooking time will vary depending on the thickness of your salmon piece—it is ready when the fish is opaque and flakes easily with a fork.
  6. Serve: Remove from the oven and serve immediately, perhaps with a side of steamed greens or rice to soak up the juices from the tomatoes.
Steph's Tip: This salmon is just as delicious cold as it is hot. Flake any leftovers into a salad for lunch the next day.