Prep 20 mins
Cook 30 mins
Olives, tomatoes, and dill combined with yogurt gives salmon a new look. I found this in Country Living Magazine, it comes from www.dannonkitchen.com
- 1 1⁄4 cups yogurt (Dannon-plain)
- 3 lbs salmon fillets
- 20 olives (kalamata-pitted-coarsely chopped)
- 15 cherry tomatoes (chopped)
- 1 1⁄2 teaspoons oregano
- 6 garlic cloves (minced)
- 2 tablespoons dill (fresh, chopped)
- Preheat oven to 375°F.
- Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
- Cover a baking pan with parchment paper, place salmon onto pan.
- In a small bowl, mix olives, tomatoes, oregano and garlic.
- Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
- Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
- Bake 20-30 minutes or until salmon flakes.
- Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
This was easy to prepare and easy to clean up, thanks to the use of parchment paper. I used a thick Greek yogurt so I skipped the straining part. I used all fresh ingredients. We liked it, but didn't love it. I served with a side of roasted asparagus. Thanks for a fast, easy dinner.
Very different take on salmon. I love kalamata olives, so I really enjoyed this. It turns out beautifully too. Thanks for another great recipe! Made for Holiday tag.
Lovely way to cook salmon and so light and flavourful. We eat a lot of salmon and always looking for new recipes. Fresh dill makes all the difference. Thanks for a wonderful addition to my files.