Thursday, April 22, 2010

Roasted Salmon with Herbed Yogurt

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I've been trying to squeeze in a seafood meal at least once a week for dinner to make up for my seafood aversion I had a few months ago. Salmon is one of my favorite fish, so long as it's not overcooked! Dry, overcooked, flaky salmon is just as bad as dry, overcooked chicken or turkey in my opinion. Thankfully, I came across this recipe for Roasted Salmon with Herbed Yogurt that's a keeper and kept my fish perfectly moist and flavorful...
I've used yogurt with savory chicken recipes and it never really occurred to me that I could use it on fish as well. The yogurt mixture used on the salmon was easy to combine and use. I imagine it would be delicious on other types of fish like cod, tilapia or even mahi mahi. I served the salmon with roasted asparagus over a bed of rice and it was perfect for a weeknight meal.

Roasted Salmon with Herbed Yogurt
recipe adapted from Martha Stewart

1/4 cup Greek yogurt (2%)
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh dill (or1/2 tablespoon dry dill)
1 teaspoon garlic powder

Coarse salt and ground pepper
4 salmon fillets (6 ounces each)
Lemon wedges, for serving


Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and garlic powder; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.

Roast until opaque throughout, 7-8 minutes. Serve warm or at room temperature with lemon wedges.

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