2.5 lbs wild salmon fillet
salt and black pepper
1 Tbsp. extra virgin olive oil
2 tsp. dried oregano, crushed
1 cup plain Greek yogurt (not fat free)
1/2 English cucumber, finely chopped.
3 Tbsp. minced shallots
2 Tbsp. chopped Italian parsley
2 Tbsp. chopped mint leaves
2 Tbsp. chopped fresh dillweed
2 Tbsp. chopped fresh basil
1/2 tsp. sea salt
1/4 tsp. freshly cracked black pepper.
1. Preheat oven to 325 F. Line a shallow baking pan with parchment. Place salmon in prepared pan. Sprinkle with salt and pepper. Drizzle with olive oil; rub into salmon. Sprinkle with oregano. Roast 25 to 30 minutes or until fish flakes easily when tested in the center with a fork.
2. Meanwhile, remove zest from lemon; set zest aside. Halve lemon; squeeze over salmon. Top salmon with some of the yogurt; sprinkle with lemon zest and remaining ingredients. Drizzle with olive oil and pass remaining yogurt. Makes 10 servings.
Each serving: 201 cal, 10 g fat, 65 mg chol, 293 mg sodium, 3 g carb, 0 g fiber, 25 g pro..
*Recipe by Better Homes & Gardens.