Mediterranean Salmon Lemon Dill Yogurt (Printable)
Oven-roasted salmon with tangy lemon dill yogurt sauce brings Mediterranean flavors to your table in 30 minutes.
# What You Need:
→ For the Salmon
01 - 4 (6 oz each) skinless salmon fillets
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon
→ For the Zesty Lemon Dill Yogurt
07 - 1 cup Greek yogurt (preferably whole milk)
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - ¼ tsp sea salt
13 - ¼ tsp black pepper
→ To Serve
14 - Lemon wedges
15 - Fresh dill sprigs
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels and place them on the prepared baking sheet.
03 - Drizzle olive oil over salmon. Season fillets evenly with salt, pepper, smoked paprika, and lemon zest.
04 - Roast salmon for 12-15 minutes, or until cooked through and flakes easily with a fork (internal temp 145°F).
05 - While salmon cooks, combine Greek yogurt, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Mix until smooth.
06 - Plate salmon fillets and spoon generous dollops of lemon dill yogurt sauce on top. Garnish with fresh dill sprigs and serve with lemon wedges.
# Expert Tips:
01 -
- The creamy yogurt sauce cuts through the rich salmon like a bright Mediterranean breeze
- You get that restaurant quality dinner with barely any active cooking time
02 -
- Patting the salmon dry before seasoning makes a huge difference in how the spices adhere
- Let the salmon rest for a couple minutes after cooking so the juices redistribute
03 -
- Watch the salmon closely at the 12 minute mark because overcooking happens fast
- Room temperature salmon cooks more evenly than cold from the fridge