Home Cooking, for the sake of your health!

Baked Salmon with Dill Yogurt SauceThis  is one of those no fuss, simple and incredibly tasty recipes.  A few good salmon fillets and roughly 20 minutes and you have yourself an amazingly tasty and healthy meal.  This recipe is also extremely versatile.  You can serve these fillets hot over your choice of a grain (I opted to serve mine hot over a bed of pearled whole wheat couscous) and you can also serve these cold over a salad.

The addition of cool dill yogurt sauce makes this the perfect summer dish! I find baking fish to be the simplest method of all.  It guarantees you perfectly cooked fish that won’t undercook or overdry due to overcooking.

 
Ingredients
SALMON:
  • 2 6-8 oz wild salmon fillets
  • 6 sprigs of rosemary
  • extra virgin olive oil
  • sea salt to taste
  • freshly ground black pepper to taste
DILL YOGURT SAUCE:
  • 1 cup of greek yogurt (I use my homemade greek yogurt)
  • 1 small bunch of fresh dill, finely chopped
  • juice and zest of ½ lemon
 
Instructions
  1. Preheat the oven to 400ºF.
  2. Place the salmon fillets skin-side down in a large ovenproof baking dish (cut each in half if they don’t fit). Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.
  3. Meanwhile, mix the yogurt and dill with the grated zest of the lemon, a few drops of juice and season.
  4. Drizzle the yogurt sauce over the salmon fillets and serve.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Skinnytaste

  • Spiralized Winter Veggie Gratin
    Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish! Made with spiralized vegetable gratin is made with sweet potatoes, butternut squash, carrots, and parsnips and topped with a white sauce and Gruyere cheese. How to prep this gratin ahead: This dish can be prepped a day or two ahead, everything from spiralizing the […]
  • Skinnytaste Dinner Plan (Week 100)
    Skinnytaste Dinner Plan (Week 100).  Wow! Week 100!! Thanksgiving we always go to my Moms and everyone brings something. I am bringing a few sides, and looking forward to the leftovers! Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or […]
  • Carne Asada Steak Salad
    This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it’s quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied. I have partnered with Beef. It’s What’s For Dinner to share […]
  • Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
    Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans. Brussels and butternut are a match made in heaven. Add […]
  • Makeover Spinach Gratin
    This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted cheese for a must at your Holiday table! I bring this to my mom’s every year for Thanksgiving because everyone loves it! Much lighter than a traditional gratin, low-carb and easy to make! This […]