Roasted Salmon and Yogurt Herb Sauce

Salmon with Yogurt Herb Sauce

I told you… I’m going to get mercury poisoning.  But, salmon was on sale and I got a huge piece that I broke up.  One thing Adam will never complain about is back-to-back salmon nights.  If back-to-back steak nights aren’t available.

Which… living in this landing spot townhouse, while we build, we don’t have a grill.  I MISS STEAK.  Warning… I’m going to have a whole week of steak posts as soon as we move into our house.

And yes… I realize I haven’t shared that yet.  We’re building a house!!  Is that not the most grown-up thing you’ve ever heard?  I mean, I had no idea there were so many colors of grout, versions of the color grey, beige, white.  We should be in by October – so until then, I won’t be grilling… since I have no grill.   I pretty much live in third world country.

Salmon and Yogurt Herb Sauce V2

Roasted Salmon with Herbed Yogurt
Recipe type: Dinner
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
Inspired By Martha Stewart
  • ½ cup Greek yogurt (2%)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh dill, plus sprigs for serving
  • 2 tablespoons finely chopped fresh parsley
  • Coarse salt and ground pepper
  • 4 filets of salmon
  • Lemon wedges, for serving
  1. Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
  2. Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
I roasted some asparagus as I was cooking the salmon (just with olive oil, fresh ground pepper and kosher salt), and some quartered new potatoes (with olive oil, Costco’s no salt seasoning, and kosher salt)


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