Roasted Salmon with Herbs and Yogurt Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    This dish can be made ahead, covered and chilled up to 24 hours before serving either chilled or at room temperature.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Seafood

    Prep Time: 30 min
    Cook Time: 30 min


    Better Homes and Gardens magazine

    Posted By:


    Posted On:

    August 22, 2015

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