Salmon, Dill-Crusted with Herbed Lemon Yogurt Sauce

By fireandfrost

The bold flavors of the dill-specked crust and the chervil-spiked lemon sauce balance the richness of the salmon in this delicious dish. Serve with a lightly dressed spinach salad to round out the meal.

Ingredients

• Sauce:
• 2 ounces crusty bread, torn into pieces
• 2 tablespoons freshly chopped dill
• 1/4 teaspoon salt
• 4 (6-ounce) salmon fillets
• Freshly ground black pepper
• 1 tablespoon plus 2 teaspoons Dijon mustard, divided Extra virgin olive oil, for drizzling
• 3 ounces Greek yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly chopped chervil

Preparation

Step 1

1. Preheat oven to 400 degrees F. In a food processor, pulse the bread to make coarse crumbs. In a large shallow bowl or plate, combine the breadcrumbs, dill and salt.

2. Season salmon with pepper. Spread 1/2 teaspoon Dijon mustard over the top of each fillet. Carefully dip the Dijon-coated side of each fillet into the breadcrumbs, pressing down gently to help them adhere.

3. Place salmon skin side down on a parchment-lined baking sheet. Drizzle the top of each fillet with a bit of olive oil, then bake 12 to 18 minutes, or until cooked to your desired doneness.

4. Meanwhile, in a small bowl, combine the remaining tablespoon of Dijon mustard with the yogurt, lemon juice, lemon zest and chervil. Serve salmon with sauce on the side for dipping.