Roasted Salmon with Herbed Greek Yogurt

Every now and then, I discover another ingredient that becomes a pantry staple. It was chipotles in adobo sauce a year ago--great to have in the fridge to add a touch of heat to salad dressings, sauces or just to stir into sour cream for a quick dip. More recently, it's been soba noodles. I fix them as a side dish "starch" far more often than pasta or rice. (With a lower glycemis index, they fit into my attempt to eat more "good carbs."

So here's the latest: Greek yogurt. It's low-fat, slightly thicker than regular yogurt and I've found lots of recipes for it.

Here's one. The salmon is great chilled and then "smashed" onto a piece of whole-wheat toast for breakfast.

Roasted Salmon with Herbed Greek Yogurt
From Martha Stewart's Everyday Food.
Serves 8.

1/2 cup Greek yogurt (2%)
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill, plus sprigs for serving
2 tablespoons finely chopped fresh parsley
Coarse salt and ground pepper
1 side of salmon (3 pounds) or 8 fillets (6 ounces each)
Lemon wedges, for serving

Preheat oven to 450°. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.


Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.