Mediterranean Salmon with Lemon Dill (Print View)
Tender oven-roasted salmon with bright lemon dill yogurt sauce. A healthy Mediterranean-inspired meal ready in 30 minutes.
# What You'll Need:
→ For the Salmon
01 - 4 salmon fillets (6 oz each, skinless)
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon
→ For the Zesty Lemon Dill Yogurt
07 - 1 cup Greek yogurt (whole milk preferred)
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - 1/4 tsp sea salt
13 - 1/4 tsp black pepper
→ To Serve
14 - Lemon wedges
15 - Fresh dill sprigs
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels and arrange on the prepared baking sheet.
03 - Drizzle olive oil over salmon. Season evenly with salt, pepper, smoked paprika, and lemon zest.
04 - Roast for 12–15 minutes until cooked through and flakes easily with a fork (internal temperature 145°F).
05 - In a small bowl, combine Greek yogurt, dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix until smooth.
06 - Plate salmon fillets and spoon generous dollops of lemon dill yogurt sauce on top. Garnish with fresh dill sprigs and serve with lemon wedges.
# Expert Suggestions:
01 -
- The whole thing comes together in under 30 minutes but tastes like something from a restaurant
- That yogurt sauce keeps salmon moist while adding incredible bright flavor
- You can easily double it for a dinner party and still be relaxed
02 -
- Overcooked salmon is dry and disappointing so pull it from the oven when it still looks slightly underdone in the very center as it will continue cooking
- The yogurt sauce tastes infinitely better after it sits for 10 minutes so the garlic mellows and flavors meld together
03 -
- Room temperature salmon cooks more evenly so let it sit out for 15 minutes before roasting
- Zest your lemon before juicing it because it is much easier to handle the whole fruit first