Roasted Salmon with Herbs & Yogurt

By LRay

Better Homes and Gardens, Our Best Recipes 2016, Spring page 27.

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

Details

Servings 10
Adapted from bhg.com

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.