Slow-Baked Salmon with Dill Crème
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Salmon baked at low temperature stays incredibly tender and moist – perfect for Phase 2. A Scandinavian technique with a Romanian dill cream.
Ingredients
- 2 salmon fillets (150g each), skin on
- 2 tbsp olive oil
- Salt, white pepper
- 200ml crème fraîche
- Large bunch fresh dill, finely chopped
- Juice of ½ lemon
- 1 garlic clove, grated
Method
- 1
Preheat oven to 120°C. Place salmon in a baking dish, drizzle with olive oil, season.
- 2
Bake 20–22 minutes. At this temperature, salmon stays silky and barely opaque at the centre.
- 3
Mix crème fraîche, dill, lemon juice, and garlic. Season to taste.
- 4
Serve salmon over soft mashed potatoes with the dill crème alongside.
Phase 2: Days 4–10 (Soft solids)
What you can eat now
From day 4 onwards you can introduce very soft solids, think scrambled eggs, yoghurt, soft-cooked fish, and well-mashed vegetables. Avoid anything with hard edges, seeds, or that requires biting.
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