Salmon with Lemon Dill Yogurt Sauce and Parmesan Zucchini
Salmon with Lemon Dill Yogurt Sauce and Parmesan Zucchini
Servings
4
Ingredients
- 3-4 4oz pieces of salmon
- Olive oil
- Salt/pepper
For the Sauce
- 1 cup of plain greek (or dairy free) yogurt
- 2 tbsp. of freshly chopped dill
- 2 tbsp freshly chopped parsley or basil (optional)
- Zest of 1 lemon
- Juice of ½ a lemon
- 2 tsp of honey
- 1 clove of minced garlic
- Salt/pepper
For the Zucchini
- 3 zucchini
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ¼ cup shredded parmesan
- Salt/pepper
Instructions
For the zucchini:
Preheat the oven to 425 degrees. Slice the zucchini into ¼-inch coins and place on the sheet tray lined with parchment paper. Season with oil, salt, pepper, oregano, and garlic powder. Bake for about 15-20 minutes then flip. Bake for another 15 minutes until golden brown and tender. Remove from the oven and sprinkle each coin with a pinch of shredded parmesan cheese. Return to the oven for 3-4 minutes until the parmesan has melted.
For the salmon:
Heat 1-2 tbsp of olive oil on high. Add the salmon filets, skin side up, for about 4-5 minutes without moving. Season with salt and pepper. Carefully flip and cook for another 5 minutes, or until done to your liking (I sometimes just cut the salmon in half to see if it’s light pink all the way through). Season the second side with salt and pepper. Turn off the heat and let rest.
Add all the sauce ingredients into a small bowl and whisk to combine. Taste for seasonings.
Serve the salmon topped with yogurt sauce and a heavy side of zucchini. Enjoy!
Shopping List
Produce
- Fresh dill (dried is ok if you can’t find fresh, but fresh is best)
- Fresh parsley or basil (optional)
- 1 lemon
- 1 clove of garlic
- 3 zucchini
Seafood
- 3-4 4oz pieces of salmon (if cooking for 1 just get 1 filet, ½ lb)
Dairy
- 1 cup of plain greek (or soy) yogurt
- Shredded parmesan cheese (¼ cup)
Pantry Items
- Oregano
- Garlic powder
- Honey
- Olive oil
- Salt & pepper