Salmon With Yogurt Dill Sauce Recipe #368560
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
by BakinBaby
50 min | 20 min prep
SERVES 6
- 1 1/4 cups yogurt (Dannon-plain)
- 3 lbs salmon fillets
- 20 olives (kalamata-pitted-coarsely chopped)
- 15 cherry tomatoes (chopped)
- 1 1/2 teaspoons oregano
- 6 garlic cloves (minced)
- 2 tablespoons dill (fresh, chopped)
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
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5 stars