Photo of Herb-and-Yogourt Baked Whole Salmon Fillet by WW

Herb-and-Yogourt Baked Whole Salmon Fillet

4
0
0
SmartPoints® value per serving
Total Time
36 min
Prep
18 min
Cook
18 min
Serves
8
Difficulty
Easy
That tangy yogourt sauce is a light take on creamy Green Goddess dressing. The sauce mellows when baked and the herbs infuse the fish for an impressive and flavourful spring entree.

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 skinless wild salmon fillet

2 pound(s), (with skin)

Black pepper

pinch, (0.5 ml) freshly ground (or to taste)

Lemon(s)

1 medium, cut into 8 wedges

Instructions

  1. Preheat oven to 200 °C (400 °F). In a food processor, puree yogourt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunkier). Place salmon, skinside down, on a foillined baking sheet (or coat a baking sheet with cooking spray). Spread a thick layer of yogourt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes. Transfer salmon to a serving platter; garnish with chives and sprinkle with lemon.

Notes

Serving size: 100 g (3 1/2 oz) salmon