Recipe Detail

Roasted Salmon with Herbs and Yogurt

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Number of Servings:


  1. 2 1/2 pounds - wild salmon fillet
  2. 1 tablespoons - extra-virgin olive oil
  3. 2 teaspoons - dried oregano crushed
  4. 1 - lemon
  5. 1 cups - plain Greek yogurt
  6. 1/2 - English cucumber finely chopped
  7. 3 tablespoons - minced shallots
  8. 2 tablespoons - chopped Italian parsley
  9. 2 tablespoons - chopped mint leaves
  10. 2 tablespoons - chopped fresh dill weed
  11. 2 tablespoons - chopped fresh basil
  12. - pinch crushed red pepper


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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