Salmon With Yogurt Dill Sauce

Ingredients

• 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)

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.

3. 3

   Cover a baking pan with parchment paper, place salmon onto pan.

4. 4

   In a small bowl, mix olives, tomatoes, oregano and garlic.

5. 5

   Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.

6. 6

   Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.

7. 7

   Bake 20-30 minutes or until salmon flakes.

8. 8

   Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.