Photo of Herb-and-yogurt baked whole salmon fillet by WW

Herb-and-yogurt baked whole salmon fillet

6
0
0
SmartPoints® value per serving
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 that’s perfect for spring. The yogurt sauce, a light take on creamy Green Goddess dressing, mellows when baked and the herbs infuse the fish with flavor. 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. If the fish flakes when pierced lightly with a fork in the thickest part of the fillet, that’s your sign the salmon is done. 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), (regular, not Greek)

Chives

½ cup(s), chopped (plus more for garnish)

Fresh parsley

½ cup(s), flat-leaf Italian, packed

Basil

¼ cup(s), fresh, leaves, packed

Fresh tarragon

2 Tbsp, (plus more for garnish)

Fresh lemon juice

3 Tbsp

Sea salt

½ tsp

Uncooked farmed salmon fillet(s) with or without skin

2 pound(s), but with skin recommended

Black pepper

tsp, freshly ground (or to taste)

Lemon(s)

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