Herb-and-Yogurt Baked Whole Salmon Fillet
Plain fat free yogurt
¾ cup(s), (175 ml), (regular, not Greek)
½ cup(s), (125 ml), chopped fresh, (plus more for garnish)
½ cup(s), (125 ml), packed, flatleaf
¼ cup(s), (60 ml), packed fresh leaves
2 tbsp(s), (30 ml)
Fresh lemon juice
3 tbsp(s), (45 ml)
½ tsp(s), (2 ml)
Uncooked farmed skinless salmon fillet(s)
2 pound(s), with skin is recommended
⅛ pinch, (0.5 ml) freshly ground (or to taste)
1 medium, cut into 8 wedges
- Preheat oven to 400°F.
- In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
- Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
- Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.
- Serving size: 3 1/2 oz