Salmon with Lemon Dill Yogurt Sauce and Parmesan Zucchini

Image: My Intuitive Health

Salmon with Lemon Dill Yogurt Sauce and Parmesan Zucchini

Servings

Ingredients

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

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.

Salmon with Lemon Dill Yogurt Sauce and Parmesan Zucchini