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.
- 3/4 cup(s) plain fat free yogurt, (175 ml), (regular, not Greek)
- 1/2 cup(s) chives, (125 ml), chopped fresh, (plus more for garnish)
- 1/2 cup(s) fresh parsley, (125 ml), packed, flatleaf
- 1/4 cup(s) basil, (60 ml), packed fresh leaves
- 2 Tbsp fresh tarragon, (30 ml)
- 3 Tbsp fresh lemon juice, (45 ml)
- 1/2 tsp sea salt, (2 ml)
- 2 pound(s) uncooked salmon fillet, (with skin)
- 1/8 tsp black pepper, (0.5 ml) freshly ground (or to taste)
- 1 medium lemon(s), cut into 8 wedges
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.
- Serving size: 100 g (3 1/2 oz) salmon