Smoky Salmon & Zucchini Boats with Creamy Dill Sauce

Ingredients:

• 2 medium zucchini, halved lengthwise and scooped out
• 1 lb smoked salmon, flaked
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese
• Salt and black pepper to taste

For the Creamy Dill Sauce:

• 1/2 cup heavy cream
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Pinch of salt and black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. In a bowl, combine the flaked salmon, chopped red onion, dill, lemon juice, feta cheese, salt, and pepper.
3. Fill each zucchini boat with the salmon mixture. Place the boats in the prepared baking dish.
4. Bake for 20-25 minutes, or until the zucchini is tender and the salmon is heated through.

While the zucchini boats are baking, prepare the sauce: In a small saucepan, combine the heavy cream, dill, lemon juice, garlic, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes).

Serve the baked salmon & zucchini boats topped with the creamy dill sauce. Garnish with extra fresh dill if desired.