Roasted Salmon with Herbed Yogurt
Oven 325° 25 Min Prep 25 Min Roast Serves 8
2 ½ lb Wild Salmon Fillet (salt and pepper to taste)
1 Tbsp Extra Virgin Olive Oil (EVOO)
2 tsp Dried Oregano, Crushed
1 Med Lemon Zest (set aside) and Juiced
1 Cup Greek Yogurt Plain
½ Lg English cucumber, finely chopped
3 Tbsp Minced Shallots
2 Tbsp Flat Leaf Parsley Chopped
2 Tbsp Chopped Fresh Dill weed
2 Tbsp Chopped Fresh Basil
½ Tsp Sea Salt
½ Tsp Cracked Black Pepper & Dash Crushed Red Pepper
Line a shallow baking pan with parchment lightly sprayed. Place salmon on baking sheet. Rub with olive oil Sprinkle with salt, pepper. Sprinkle with oregano. Roast for 25-30 minutes (until flaky in center).
Mix yogurt with the remaining herbs, the zest, ½ lemon juice and cucumber. Drizzle salmon with ½ lemon. Drizzle with olive oil and place a dollop of the yogurt on each serving. Garnish with additional lemon zest and parsley if desired.