Dress Your Salmon in Greek Yogurt!

For so long I've been having salmon, simply seasoned and roasted, paired with vegetables. It always makes for a great meal, and I find myself quite satisfied after consuming the perfect mix of protein, carbs, and fat.

Who knew that it could've been even better?

After Chobani was kind enough to send me some of my favorite Greek yogurt, I began using it in new and interesting ways, aside from my traditional breakfast bowl.  So, onto my salmon it goes!  It made a tasty, quick sauce for my fish, providing not only flavor, but also a nice, almost cheesy texture after baking in the oven.  I'm going to continue using this to spruce up my salmon, and I dare you to do the same!

Yogurt, Dill, & Lemon sauce
Enough for 6-8 oz salmon fillet plate


First, mix about 4 oz Chobani Plain 0% Greek yogurt with a teaspoon of dill, and then add the juice of half a lemon, along with a sprinkle of pepper (to taste).   

Stir. Boom. Sauce.

Spread half of it atop salmon fillet before popping it in the oven.  I usually cook it at 400 degrees Fahrenheit for about 10 minutes, then checking on it til it's cooked just how I like it, up to another 5 minutes.

The other half of the yogurt-sauce goes on a plate, prepared with roasted vegetables of your choice. 

When the salmon's fully cooked, place it right in the center of the plate where it belongs.


If you're into wheat and wraps (which at the moment I'm not, but I was before and likely will be again),  leftovers of this meal go great in a whole-wheat wrap.  Easy lunch!

Have you used Greek yogurt in sauce?  Please share your recipe using yogurt, or any other fab sauces for us to try on our salmon.  :)  If you've been sticking to basics like me and just using oil or lemon, give this a try and let me know what you think. I dare you!

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