Ingredients

The following ingredients have 4 Servings
  • 3 (4.4 ounce) containers mango yogurt
  • 1/2 inch piece of ginger (grated (1 teaspoon))
  • 1 clove garlic (minced)
  • 1 small jalapeño (minced)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 6 ounce fillets salmon
  • 2 large onions (roughly chopped)
  • 1 tablespoon olive oil

Instruction

  • In a medium bowl, whisk together the siggi's 4% mango yogurt, ginger, garlic, jalapeño, cilantro, lime juice, salt, and pepper.
  • Add the salmon to a sealable container or bag. Pour half of the yogurt sauce over the salmon, making sure to coat the salmon entirely. Cover and place in the refrigerator for at least 20 minutes. Cover the remaining sauce and transfer to the fridge until ready to serve.
  • Meanwhile, preheat the oven to 400*F.
  • Chop the onion and toss with olive oil. Transfer the onions to a baking sheet, and roast for 20 minutes.
  • When ready to cook salmon, remove the salmon from the marinade, letting the excess drip off. Discard marinade. Place the salmon on top of the onions, and transfer to the oven. Roast for 15 minutes until salmon is done.
  • Serve the salmon with onions and extra sauce on top. Enjoy!