Roasted Salmon with Herbs & Yogurt

By LRay

Better Homes & Gardens, September, page 85.

Nutrition Facts (Roasted Salmon with Herbs & Yogurt)
Per serving: 201 kcal cal., 10 g fat (2 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 293 mg sodium, 3 g carb., 0 g fiber, 1 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 1/2 pounds salmon fillet
• Sea salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons dried oregano, crushed
• 1 lemon
• 1 cup plain Greek yogurt
• 1/2 English cucumber, finely chopped (1 1/2 cups)
• 3 tablespoons minced shallots
• 2 tablespoons chopped Italian parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill weed
• 2 tablespoons chopped fresh basil
• Pinch crushed red pepper

Preparation

Step 1

Preheat oven to 325 degrees F. Line a shallow baking pan with parchment paper. Place salmon in the prepared baking pan. Sprinkle generously with salt and pepper. Drizzle with 1 tablespoon olive oil and rub into flesh. Sprinkle with oregano.

Roast for 25 to 30 minutes or until fish flakes easily when tested with a fork in the center. Finely shred 1 teaspoon peel from lemon; set aside. Halve lemon and squeeze over salmon. Dollop with yogurt and top with cucumber, shallots, herbs, lemon peel, and crushed red pepper. Season with additional salt and drizzle with additional olive oil.

From the Test Kitchen
NOTE:

You can also make a sauce by stirring together the yogurt, cucumber, herbs, lemon peel, shallots, crushed red pepper, salt, and pepper.

After roasting salmon, cool slightly. Cover and chill up to 24 hours. Serve chilled with toppers.