Index
Ingredients
Salmon
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 lemon, thinly sliced
Dill Yogurt Sauce
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Serving
- Steamed broccoli
- Wild rice
- Fresh lemon wedges
Instructions
Preparing the Salmon
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle the salmon with olive oil and season with salt and black pepper.
- Top each fillet with a few slices of lemon.
Baking the Salmon
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.
Making the Dill Yogurt Sauce
- In a small bowl, combine the Greek yogurt, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper. Mix well.
Serving the Salmon
- Serve the baked salmon with steamed broccoli and wild rice.
- Top the salmon with the dill yogurt sauce and garnish with fresh lemon wedges.
Tips and Tricks
Cooking the Salmon
For perfectly cooked salmon, use a meat thermometer to check that the internal temperature reaches 145°F (63°C).
Customizing the Sauce
Feel free to customize the dill yogurt sauce with additional herbs such as chives or parsley, or add a teaspoon of honey for a touch of sweetness.
Making Ahead
The dill yogurt sauce can be made a day ahead and stored in the refrigerator. This allows the flavors to meld together.
Freezing Instructions
Salmon can be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Nutritional Information
- Calories: 400 per serving
- Protein: 35g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 3g
- Sugar: 3g