Name: Salmon with Lemon Herb Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
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)

Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baked
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 320
Sugar: 2g
Sodium: 430mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 34g
Cholesterol: 85mg