Baked Salmon with Dill Yogurt Sauce
This Mediterranean-inspired appetizer is delicious and very healthy for any occasion.
Servings: 4 people
Calories: 163kcal
Ingredients
Salmon
- 8 oz salmon filet
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- desired salt and pepper to taste
Dill Yogurt Sauce
- 1 cup Greek yogurt
- 1 tbsp lemon juice (use half for the juice and the other half to slice and garnish the platter)
- 1 tbsp fresh dill chopped
- 1/8 tsp red pepper flakes
For Serving
- 1 Medium organic cucumber sliced
- 2 hard boiled eggs chopped
- 3/4 cup red onion chopped
- 1/2 cup capers
- 1/8 tsp thyme
Instructions
Bake the Salmon
- Season the salmon with onion powder, garlic powder, smoked paprika, salt and pepper.
- Bake at 400°F until cooked through. Broil briefly at the end if additional browning is desired.
Make the Dill Yogurt Sauce
- Stir together the yogurt, lemon juice, dill and red pepper flakes until smooth.
- Refrigerate until ready to serve.
Assemble and Serve
- Arrange the salmon with cucumber, red onion, capers and lemon slices.
- Serve with the yogurt dill sauce.
Notes
Yogurt sauce: For the best flavor, prepare the yogurt dill sauce 15–30 minutes before serving and refrigerate until ready to use.
Salmon doneness: Cook until the salmon flakes easily with a fork and is just opaque in the center. Avoid overcooking.
Broiling: If you want more browning, broil the salmon briefly at the end of cooking and watch it closely.
Make ahead: The yogurt dill sauce can be prepared in advance and refrigerated. Assemble the salmon and fresh vegetables shortly before serving.
Nutrition
Serving: 1serving | Calories: 163kcal | Carbohydrates: 5g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 127mg | Sodium: 682mg | Potassium: 469mg | Fiber: 1g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 1mg
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