Lemon Salmon with Herb Yogurt Sauce
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Lemon Salmon with Herb Yogurt Sauce

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Lemon Salmon with Herb Yogurt Sauce
Entrees

Lemon Salmon with Herb Yogurt Sauce

Salmon fillets are cooked with slices of Wonderful Seedless Lemons to infuse the bright flavor into the fish. Top with a creamy herbed yogurt sauce for a gourmet bite.

Prep Time:
15
Cook Time:
N/A
Total Time:
30 minutes
Difficulty:
N/A
Serves:
4
Yield:
N/A

Ingredients

Wonderful Seedless Lemon Dill Yogurt Sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons dill, chopped
  • 1 Wonderful Seedless Lemon, zested and juiced
  • 1–2 tablespoons water, as desired
  • Kosher salt and ground black pepper to taste

Wonderful Seedless Lemon Salmon:

  • 2 tablespoons olive oil, divided
  • 4 Wonderful Seedless Lemons, thinly sliced
  • 4 6-oz. skinless salmon fillets
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • Kosher salt and ground black pepper to taste
  • 1/4 cup Wonderful Seedless Lemon juice
  • 2 Wonderful Seedless Lemons, cut in half for squeezing
  • 1/4 cup dill sprigs, for garnish

Instructions

  1. For the lemon dill yogurt sauce: In a bowl, combine the yogurt, parsley, chives, dill, lemon zest, and lemon juice. Add water until desired consistency is achieved. Season with salt and pepper and refrigerate until ready to serve.
  2. For the lemon salmon: Heat oven to 425ºF. Line a baking sheet with foil and grease with 1 tablespoon of olive oil. Place some of the lemon slices down onto the foil to make four rows, about three slices per row. Reserve remaining slices. Place a piece of salmon on top of each row of lemon slices. Season the salmon with salt and pepper and drizzle with the additional tablespoon of olive oil. Bake for 6 to 8 minutes.
  3. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the shallots, garlic, salt, and pepper and allow to cook until translucent, about 3 to 4 minutes. Add the lemon juice and whisk to combine.
  4. Remove the salmon from the oven and turn the broiler on high. Spoon the shallot sauce over the salmon and top each salmon slice with reserved lemon slices. Add a few lemon halves for squeezing, if desired.
  5. Place the salmon under the broiler, 4" to 6" from heat, and cook for 2 to 4 minutes, until golden brown on top. Serve immediately, garnished with dill sprigs and topped with lemon dill yogurt sauce.

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