Ingredients
The following ingredients have 4 Servings
- 4 (6 oz.) wild salmon fish fillets (OR 1 wild Alaskan salmon fillet)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 tsp EACH lemon pepper, dried oregano, garlic powder, sugar, salt
- 1/2 cup Greek yogurt (nonfat works great)
- 2 tablespoons mayonnaise (nonfat works great)
- 1 tablespoon chopped dill
- 1 minced garlic clove (or 1/4 tsp garlic powder)
- 1/2 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 tsp EACH dried oregano, dried parsley
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 3 tablespoons kalamata olives (or regular) (halved)
- 1/4 cup chopped red onion
- 2-3 tablespoons crumbled feta
- 1/2 -1 jalapeno, seeded, deveined, minced ( or a pinch of red pepper flakes)
- 1/2 tablespoon chopped dill
- 1 minced garlic clove
- 1/2 TBS EACH olive oil, red wine vinegar, lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instruction
- Whisk the olive oil, balsamic, lemon juice and seasonings listed under “salmon” together in a 9x13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes at room temperature.
- Preheat oven to 400 degrees F.
- For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.
- For the Salsa, combine all of the ingredient in a medium bowl. Cover and refrigerate.
- Bake salmon at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).
- Serve salmon with Dill Sauce, Salsa and fabulous with extra freshly squeezed lemon juice.
