Herb-and-Yogurt Baked Whole Salmon Fillet
Plain fat free yogurt
¾ cup(s), (regular, not Greek)
½ cup(s), chopped (plus more for garnish)
½ cup(s), flat-leaf Italian, packed
¼ cup(s), fresh, leaves, packed
2 Tbsp, (plus more for garnish)
Fresh lemon juice
Uncooked farmed salmon fillet(s) with or without skin
2 pound(s), but with skin recommended
⅛ tsp, 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