A fresh, vibrant, and naturally gluten-free salmon dish featuring flaky baked salmon paired with a creamy, herb-packed lemon yogurt sauce. This simple dinner captures bright summer flavors and comes together with minimal effort, making it perfect for weeknights or relaxed weekend meals.
Why You’ll Love This Recipe
This recipe offers a perfect balance of ease, nutrition, and flavor. The salmon bakes quickly and stays tender, while the Lemon Herb Yogurt Sauce adds a refreshing, protein-rich creaminess. The sauce can be prepared ahead, and the recipe pairs beautifully with roasted potatoes, zucchini, or any vegetables you love. With its flexibility and garden-fresh ingredients, it’s a delicious summer-inspired meal you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Baked Salmon
4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced (optional, for baking)
For the Lemon Herb Yogurt Sauce
1 cup Greek yogurt (such as 0% milkfat)
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped dill or a mix of finely chopped basil and rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional Side Vegetables
2 medium zucchinis, sliced
1 pound baby potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Preheat the oven to 350°F.
Prepare the salmon: Place the salmon fillets on a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper. Add lemon slices on top if desired.
Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork.
While the salmon bakes, prepare the Lemon Herb Yogurt Sauce: In a bowl, combine the Greek yogurt, lemon juice, parsley, chives, mint, dill (or basil/rosemary mix), salt, and pepper. Stir until creamy and well blended. Refrigerate until ready to serve.
For the optional roasted vegetables: Increase oven temperature to 400°F. Toss sliced zucchini and halved potatoes with olive oil, salt, and pepper. Arrange on a baking sheet with space between pieces. Roast for 30 minutes or until tender and crisp.
Serve the baked salmon topped generously with the Lemon Herb Yogurt Sauce alongside roasted vegetables.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cook time: 12–15 minutes for the salmon; 30 minutes for roasted vegetables if included
Total time: 25–45 minutes depending on whether vegetables are prepared
Variations
Replace mint with extra parsley for a milder herbal flavor.
Use full-fat Greek yogurt for a richer, creamier sauce.
Substitute chives with finely chopped green onion.
Add a pinch of garlic powder to the sauce for subtle depth.
Serve the salmon over rice, quinoa, or mixed greens for an alternate meal style.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Store the yogurt sauce separately for up to 3 days and stir before serving. Reheat salmon gently in a 300°F oven for 8–10 minutes or enjoy it chilled on salads.
FAQs
How do I know when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Can I use dried herbs instead of fresh for the sauce?
Fresh herbs work best for flavor, but if needed, use one-third the amount of dried herbs.
Is this recipe suitable for meal prep?
Yes, the sauce can be made ahead and the salmon reheats well.
Can I grill the salmon instead of baking it?
Yes, grill over medium heat for 4–5 minutes per side.
What type of yogurt works best?
Thick Greek yogurt provides the right creamy texture.
Can I use frozen salmon?
Yes, just thaw completely and pat dry before baking.
What vegetables pair well with this dish?
Roasted potatoes, zucchini, asparagus, or green beans work beautifully.
Can I make the sauce more lemony?
Add extra lemon juice or a bit of lemon zest to intensify the flavor.
Is this recipe dairy-free?
No, but dairy-free yogurt alternatives can be substituted.
Can I make the sauce ahead?
Yes, it keeps well for several days in the refrigerator.
Conclusion
This Salmon with Lemon Herb Yogurt Sauce is a fresh, flavorful, and effortless dinner that highlights bright summer herbs and creamy Greek yogurt. Whether served with roasted vegetables or your favorite sides, it delivers a balanced and satisfying meal you’ll want to return to often. Enjoy its simplicity, versatility, and vibrant taste any night of the week.
A simple and flavorful salmon dish featuring tender baked salmon fillets topped with a creamy, lemony herb yogurt sauce. Perfect for a light yet satisfying dinner, especially when paired with roasted vegetables.
Ingredients
4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced (optional)
1 cup Greek yogurt (0% milkfat or preferred)
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped dill or mix of basil and rosemary
1/4 teaspoon salt
1/8 teaspoon black pepper
2 medium zucchinis, sliced (optional)
1 pound baby potatoes, halved (optional)
2 tablespoons olive oil (for vegetables)
1/2 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place salmon fillets on the sheet, brush with olive oil, season with salt and pepper, and top with lemon slices if using.
Bake for 12–15 minutes, or until salmon flakes easily with a fork.
Meanwhile, make the Lemon Herb Yogurt Sauce: In a bowl, mix Greek yogurt, lemon juice, parsley, chives, mint, dill (or herb mix), salt, and pepper. Stir until well combined and creamy. Refrigerate until ready to use.
If preparing vegetables: increase oven to 400°F. Toss zucchini and potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes or until golden and tender.
Serve baked salmon topped with the yogurt sauce and roasted vegetables on the side.
Notes
Use full-fat Greek yogurt for a richer sauce.
Swap mint for more parsley for a milder herb profile.
Substitute chives with green onion if needed.
To grill instead of bake, cook salmon over medium heat for 4–5 minutes per side.
Store sauce and salmon separately for best texture.
