Servings: 10
 2 ½ lbs wild salmon fillet
 1 tbsp extra virgin olive oil
 2 tsp dried oregano, crushed
 1 lemon
 1 cup plain Odyssey(R) Greek Yogurt (not fat-free)
 ½ English Cucumber, finely chopped
 3 tbsp minced shallots
 2 tbsp chopped Italian parsley
 2 tbsp chopped mint leaves
 2 tbsp chopped fresh dillweed
 2 tbsp chopped fresh basil
 ½ tsp sea salt
 ¼ tsp freshly cracked pepper
 pinch crushed red pepper
 salt and pepper to taste
1

Preheat oven to 325 degrees F. Line shallow baking pan with parchment paper. Place salmon in prepared pan. Sprinkle with salt and black pepper. Drizzle with olive oil; rub into salmon. Sprinkle with oregano. Roast 25 to 30 minutes until fish flakes easily when tested in the center with a fork.

2

Meanwhile, remove zest from lemon; set zest aside. Halve lemon; squeeze over salmon. top salmon with some of the greek yogurt; sprinkle with lemon zest and remaining ingredients. Drizzle with olive oil and pass remaining greek yogurt.

3

Make ahead, after roasting salmon, cover and chill up to 24 hours. Serve chilled or at room temperature.

AuthoradminYields10 ServingsPrep Time25 minsCook Time25 minsTotal Time50 minsCategory,

AuthoradminCategory, DifficultyBeginner

 

Ingredients

 2 ½ lbs wild salmon fillet
 1 tbsp extra virgin olive oil
 2 tsp dried oregano, crushed
 1 lemon
 1 cup plain Odyssey(R) Greek Yogurt (not fat-free)
 ½ English Cucumber, finely chopped
 3 tbsp minced shallots
 2 tbsp chopped Italian parsley
 2 tbsp chopped mint leaves
 2 tbsp chopped fresh dillweed
 2 tbsp chopped fresh basil
 ½ tsp sea salt
 ¼ tsp freshly cracked pepper
 pinch crushed red pepper
 salt and pepper to taste

Directions

1

Preheat oven to 325 degrees F. Line shallow baking pan with parchment paper. Place salmon in prepared pan. Sprinkle with salt and black pepper. Drizzle with olive oil; rub into salmon. Sprinkle with oregano. Roast 25 to 30 minutes until fish flakes easily when tested in the center with a fork.

2

Meanwhile, remove zest from lemon; set zest aside. Halve lemon; squeeze over salmon. top salmon with some of the greek yogurt; sprinkle with lemon zest and remaining ingredients. Drizzle with olive oil and pass remaining greek yogurt.

3

Make ahead, after roasting salmon, cover and chill up to 24 hours. Serve chilled or at room temperature.

Roasted Salmon with Herbs and Odyssey Greek Yogurt
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19December
2018

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