Salmon with Greek Yogurt and Dill Sauce

Salmon with Greek Yogurt and Dill Sauce
Staff Writer
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Greek yogurt mixed with lemon, dill, and capers makes a healthy and flavorful sauce for salmon. 

Click here to see 11 New Ways to Use Greek Yogurt

4
Servings
318
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Pound  salmon fillet, skin removed, cut into 6-ounce portions
  • 1  Tablespoon  plus 2 teaspoons freshly squeezed lemon juice
  • Salt and pepper, to taste
  • 6  Ounces  plain Greek yogurt
  • 3  Teaspoons  chopped dill, plus more for garnish
  • 1  Tablespoon  capers, rinsed and chopped

Directions

Preheat the oven to 425 degrees. Lightly oil a roasting pan, or line a cookie sheet with foil. Add the salmon to the prepared pan, and season with the tablespoon of lemon juice, and season with salt and pepper.

Roast the salmon in the oven for about 10 to 15 minutes, depending upon the thickness of the fish.

While the salmon is roasting, make the sauce: Whisk together the yogurt, 2 teaspoons of lemon juice, dill, and capers.

Serve a spoonful of the Greek yogurt sauce over the salmon and garnish with dill.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
218mg
73%
Carbohydrate, by difference
3g
2%
Protein
49g
100%
Vitamin A, RAE
1µg
0%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
80mg
8%
Choline, total
6mg
1%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
48mg
15%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
407mg
58%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
830mg
55%
Water
155g
6%
Zinc, Zn
5mg
63%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

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