Herb-and-Yogurt Baked Whole Salmon Fillet
0
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
A creamy, tangy, herb-infused yogurt sauce pairs beautifully with salmon and citrus in this easy-yet-impressive meal. The yogurt sauce, a light take on creamy Green Goddess dressing, mellows when baked and the herbs infuse the fish with flavour. If you don’t want to pull out your food processor to make the yogurt sauce, you’ll need to finely chop the herbs, then just whisk the sauce ingredients together in a bowl. Feel free to substitute any variety of fresh herbs that you like. Rosemary, thyme, and oregano are all good choices.
Ingredients
Plain fat free yogurt
¾ cup(s), (175 ml), (regular, not Greek)
Chives
½ cup(s), (125 ml), chopped fresh, (plus more for garnish)
Fresh parsley
½ cup(s), (125 ml), packed, flatleaf
Fresh basil
¼ cup(s), (60 ml), packed fresh leaves
Fresh tarragon
2 tbsp(s), (30 ml)
Fresh lemon juice
3 tbsp(s), (45 ml)
Sea salt
½ tsp(s), (2 ml)
Uncooked farmed skinless salmon fillet
2 pound(s), with skin is recommended
Black pepper
⅛ pinch(es), (0.5 ml) freshly ground (or to taste)
Lemon
1 medium, cut into 8 wedges
Instructions
1
Preheat oven to 400°F.
2
In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
3
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.
4
Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.
5
Serving size: 3 1/2 oz
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