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Roasted Salmon with Herbs and Yogurt
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Brief Description
This dish can be made ahead, covered and chilled up to 24 hours before serving either chilled or at room temperature.
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Main Ingredient
salmon
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Category: Fish or seafood
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Cuisine: Seafood
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Aug 22, 2015
Number of Servings:
Ingredients:
- 2 1/2 pounds - wild salmon fillet
- 1 tablespoons - extra-virgin olive oil
- 2 teaspoons - dried oregano crushed
- 1 - lemon
- 1 cups - plain Greek yogurt
- 1/2 - English cucumber finely chopped
- 3 tablespoons - minced shallots
- 2 tablespoons - chopped Italian parsley
- 2 tablespoons - chopped mint leaves
- 2 tablespoons - chopped fresh dill weed
- 2 tablespoons - chopped fresh basil
- - pinch crushed red pepper
Directions:
1. Preheat oven to 325 degrees F. Line a shallow baking pan with parchment. Place salmon in prepared pan. Drizzle with olive oil; rub into salmon. Sprinkle with oregano. Roast 25-30 minutes or until fish flakes easily when tested with a fork in the center.
2. Zest lemon; set aside. Halve lemon; squeeze over salmon. Top salmon with yogurt, zest, cucumber, shallots, parsley, mint, dill and basil. Sprinkle with 1/2 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper, and crushed red pepper. Drizzle with olive oil before serving.
Make ahead - after roasting salmon, cover & chill up to 24 hours; serve chilled or at room temperature.
If you prefer a sauce served on the side with the salmon, rather than using ingredients as a topping -- mix the lemon zest, yogurt, cucumber, shallot and herbs in a small bowl and serve on the side with the salmon.
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