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

  • Parmesan Crusted Delicata Squash
    Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata. Delicata squash has thinner skin than acorn and butternut squash, which is edible. It’s only available late summer and early Fall, so […]
  • Skinnytaste Dinner Plan (Week 93)
    Skinnytaste Dinner Plan (Week 93).  Welcome Fall! Although here in NY, it still feels like summer. I’ve added some favorites this week, which includes Chicken Cacciatore which you can serve over pasta or spaghetti squash, Turkey Taco Spaghetti Squash Boats a low-carb alternative to tacos! And the Maple Soy Glazed Salmon which I like to […]
  • Stuffed Turkey Breasts with Butternut Squash and Figs
    Stuffed Turkey Breasts with Butternut Squash and Figs is a wonderful One-Pan Fall dish. This is also Whole30 compliant as well as gluten-free, low-carb, keto and Paleo. Turkey tenderloins are stuffed with sauteed butternut squash, spinach and figs, a meal-in-one with savory and sweet flavors. Figs are seasonal, so if you can’t find them, you […]
  • Chickpea Avocado Salad
    This Chickpea and Avocado salad is my go-to lunch when I need something fast and healthy! I load it up with garden vegetables and top it with a little olive oil and lemon, or olive oil and vinegar depending on my mood. Super simple, fresh and fills me up! I just returned from Sunriver Oregon, […]
  • Instant Pot One-Pot Spaghetti with Meat Sauce
    This One-Pot Spaghetti with Turkey Meat Sauce is made with whole wheat pasta in the pressure cooker – hands down, the quickest and easiest way to get dinner on the table while making the whole family happy! Your solution to getting dinner on the table FAST on those busy weeknights and having everyone clean their […]