This 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.
- 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
- 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
- Preheat the oven to 400ºF.
- 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.
- Meanwhile, mix the yogurt and dill with the grated zest of the lemon, a few drops of juice and season.
- Drizzle the yogurt sauce over the salmon fillets and serve.