Name: Roasted Salmon with Herbs and Odyssey Greek Yogurt
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10
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

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

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.

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.

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

AuthorwebguyYields10 ServingsPrep Time25 minsCook Time25 minsTotal Time50 minsCategoryEntree, Greek Yogurt

AuthorwebguyCategoryEntree, Greek YogurtDifficultyAdvanced

Ingredients