I have had an absolutely obsession lately with Siggi’s yogurt. It has been a savior to me during my pregnancy as I can always rely on it for a yummy, healthy snack. I had some salmon and green beans to make this week, and wanted to elevate the simple dish with a yummy yogurt sauce. Taking plain greek yogurt and putting into savory dishes is one of my favorite ways to add flavor while still keeping it healthy and lean. This sauce is definitely a new favorite and it is absolutely perfect over this lemon baked salmon. Give it a try, you’ll feel like you are dining out in a restaurant with this simple, absolutely delicious meal.
You’ll see that we served ours over our garlicky green beans, which is so good because the sauce goes so well over the beans, too. I would also place mine over some garlicky sauteed spinach or asparagus!
Ingredients (Serves 2):
- For the Baked Salmon:
- 2 (6-8oz.) Salmon Filets
- 1-2 tbsp. olive oil
- 2 sheets of foil (about 12 inch long pieces)
- The zest of 1 lemon, and juice of 1/2 lemon
- 2 cloves of garlic, minced
- 1/2 tsp. crushed red pepper
- For the Dill Sauce:
- 5.3oz container (or 2/3 cup) of Siggi’s Plain Greek Yogurt
- 2 tbsp. light sour cream
- 2 tbsp. olive oil
- 1/4 cup, loosely packed, fresh chopped Dill
- 2 cloves of garlic
- Zest of 1/2 lemon (about 1 tsp.)
- the juice of 1 lemon
- 1 tbsp. freshly chopped parsley
- 1/4 tsp. salt
- 1/4 tsp. pepper
1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together 2 tbsp. olive oil, the 2 cloves of minced garlic, the zest and juice of 1/2 that lemon, 1/2 tsp. crushed red pepper.
3. Lay one sheet of foil on a cooking sheet. Place salmon filets, skin side down, on top of the sheet of foil. Using a kitchen brush, disperse the olive oil mixture evenly over the tops of the salmon until they are coated. Then season the tops with salt and pepper, to taste. Place the other sheet of foil over the top and fold up the sides so that it makes a little packet for the salmon to cook in.
4. Place cooking sheet with the foil packet of salmon on top into the oven and bake for 25 minutes. While its baking, prep your dill sauce!
5. Place all “dill sauce” ingredients in a food processor or blender. Blend until very smooth. Set aside until salmon is done. (you can also make this in advance and refrigerate until you are ready to cook your salmon. It will keep as long as the yogurt expiration date says).
6. Remove salmon from oven when cooking time is complete. Spoon desired amount of the creamy dill sauce over the tops of the salmon. Garnish with extra dill, if you so please. Serve and enjoy! We served ours over our Garlicky Green Beans.
Dill Sauce recipe adapted from Barefoot Contessa.