Noni's Salmon with Sour Cream-Dill Slather

Directions

1. Remove the fish from its wrapping, rinse, and pat dry. Allow to come to room temp, at least 10 minutes. Preheat oven to 400 degrees (F).
2. Combine sour cream and yogurt in a bowl. Chop dill and add it in, along with a good pinch of sea salt and some cracked black pepper. If you use flake salt here, the texture of the large crystals will serve as a lovely counterpart to the creaminess of the sauce. Stir well to combine and return to the fridge to chill.
3. In a lightly greased sheet pan, scatter sea salt, mustard powder, thyme, and cracked black pepper over the salmon and drizzle with olive oil.
4. Roast in the oven for 8-10 minutes. The fish should still be juicy but have turned from translucent to opaque.
5. Remove from oven and allow to cool for a few minutes on a wire rack.
6. Cut salmon into portions and put onto plates. Spoon a couple - or a few - dollops of sauce on top and serve with crisp veggies. Noni favored steamed broccoli here, but any hearty fresh veg will do.