Baked Matzah-Crusted Salmon with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful baked salmon fillet coated in crushed matzah crumbs, served with a bright and creamy lemon-dill yogurt sauce, ideal for a Passover meal. This Mediterranean-inspired Passover recipe (gluten free option), ready in about 30 minutes, pairs salmon fillets, matzah crackers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Brush 4 salmon fillets with 2 tbsp olive oil and season each with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a shallow dish, combine 2 sheets finely crushed matzah crackers, 1 tsp garlic powder, and 1 tsp lemon zest. Press each salmon fillet into the matzah mixture to coat the top and sides evenly.
  3. Step 3: Place coated salmon on a baking sheet lined with parchment paper. Drizzle remaining 1 tbsp olive oil over the crust. Bake for 12-15 minutes until salmon is opaque and crust is golden.
  4. Step 4: While salmon bakes, whisk together 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice in a small bowl. Adjust salt to taste.
  5. Step 5: Serve salmon hot with a generous dollop of lemon-dill sauce on top or on the side.

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