Salmon With Yogurt Dill Sauce

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Preheat oven to 375°F.
2. Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain.
3. Cover a baking pan with parchment paper, place salmon onto pan.
4. In a small bowl, mix olives, tomatoes, oregano and garlic.
5. Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill.
6. Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon.
7. Bake 20-30 minutes or until salmon flakes.
8. Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.