Simple-baked salmon with dill yogurt
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 10 minutes
Cook time: 20 minutes
Serves 8 people
Categories: July
Ingredients
- 3kg whole salmon, scaled, filleted and pin-boned, or use 2 x 1.2kg sides of salmon fillet
- 8 sprigs fresh rosemary
- extra-virgin olive oil
- 500g Greek yogurt
- bunch of fresh dill, chopped
- 1 lemon
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Place the salmon skin-side down in a large clean roasting tray – cut each in half if they don’t fit. Lay the rosemary on top and drizzle with olive oil. Gently rub the oil and rosemary all over the fish, and season. Bake for 20 minutes or until just cooked.
- Meanwhile, mix the yogurt and dill with the grated zest of the lemon, a few drops of juice and season. Cut portions of salmon off the skin and serve with the Italian farro salad.