Roasted Salmon with Creamy Herb Yogurt Sauce
Salmon is one of my favorite things to cook during the week for easy weeknight dinners. It roasts in less than 20 minutes, has so many health benefits and can take on lots of different flavors. Lately, I always have Dannon® whole milk yogurt in my fridge because it is versatile and I can use it in many different recipes! I love to put it in smoothies, use it in baked goods and make delicious creamy dressings and sauces with it! Sicily also is a huge fan of this stuff; she eats it plain out of the jug! Tonight for dinner I am making a Roasted Salmon with Creamy Herb Yogurt Sauce. This recipe is so simple and can be on the dinner table in under 30 minutes. I roast the salmon, make the sauce and then serve everything with some roasted veggies and rice. The sauce adds such a delicious topping to the salmon and really elevates this dish. Let me know if you make it! **Target Circle is currently offering all members 10% off from 12-6 through 12-19
Thank you Dannon® for sponsoring this post
Roasted Salmon with Creamy Herb Yogurt Sauce
- Prep Time: 10m
- Cook Time: 12m
- Total Time: 22m
- Serves: 4
Ingredients
- ¼ cup Dannon Whole Milk Pain Yogurt
- 1 tbsp. Dijon mustard
- 1 garlic clove, finely minced
- 1 lemon juiced, plus zest of 1 lemon (about 1 teaspoon zest)
- 2 tbsp. fresh chives, finely sliced
- Salt and pepper
- 4 Salmon Fillets
Instructions
- Preheat oven to 400 degrees.
- Place the salmon on a baking sheet. Season the salmon with salt, pepper and a drizzle of olive oil.
- Roast the salmon for 8-12 minutes, depending on how thick it is. You do not want to overcook the salmon.
- While the salmon is cooking, make the creamy yogurt sauce.
- In a small bowl, combine the Dannon whole milk plain yogurt, Dijon mustard, garlic, lemon zest, lemon juice and chives. Whisk everything together then season with ½ teaspoon salt and ¼ teaspoon of pepper. Taste the sauce to adjust any necessary seasonings!
- To serve: Plate one salmon fillet on 1/4 rice and vegetables. Top everything with the yogurt sauce. Garnish with fresh chives and extra lemon zest.
- Enjoy!
xo, Rachel
