Salmon With Yogurt Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from 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. Preheat oven to 375°F.
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. Cover a baking pan with parchment paper, place salmon onto pan.
4. In a small bowl, mix olives, tomatoes, oregano and garlic.
5. Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
6. Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
7. Bake 20-30 minutes or until salmon flakes.
8. 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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