Cooking with Dr. Farr: Salmon with Dill Yogurt Sauce

Salmon with Dill Yogurt Sauce
(Serves: 4-6)

Ingredients:
Yogurt Sauce
1 1/2 cups fat-free Greek Yogurt
2 tablespoons chopped fresh dill
1 clove garlic, minced
1 tablespoon grated lemon zest
1 teaspoon lemon juice
sea salt and pepper– to taste

Salmon
1 1/2 pounds Salmon
3 tablespoons chopped dill
3 fresh lemons sliced (1/4 inch slices)

Directions:
Yogurt Sauce: Mix the first 5 ingredients and season to taste with salt and pepper. Cover and refrigerate. Can be made 1-2 days ahead.

Salmon: Preheat oven to 375°F. Line a 13” by 9” shallow baking dish with non-stick aluminum foil. Place a layer of chopped dill and top with the salmon. Place remaining dill atop salmon and sprinkle with salt and pepper. Cover the salmon with lemon slices. Cover loosely with foil and place in the oven. Cook until desired doneness, usually about 15 minutes. Serve salmon with the yogurt sauce.

Doctors note:
This makes for an easy make-ahead dish. The yogurt sauce can be made a day or two ahead and the salmon can be dressed a day ahead and refrigerated then cooked prior to serving. Covered in lemons the salmon makes a nice presentation.