AuthoradminCategory, DifficultyBeginner

Fresh Wild Salmon topped with seasoning and herbs to excite your tastebuds. Topped with creamy Odyssey Greek Yogurt to the perfect combination of light and sultry.

Fresh Salmon with herbs and greek yogurt.

Yields10 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
 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.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 450
% Daily Value *
Total Fat 11g17%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 66mg22%
Sodium 227mg10%
Potassium 1064mg31%
Total Carbohydrate 53g18%
Dietary Fiber 10g40%
Sugars 24g
Protein 38g76%

Vitamin A 8%
Vitamin C 48%
Calcium 19%
Iron 30%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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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