• 7 Ratings

You can use any plain Greek yogurt for this but we love the richness of 2%.

Recipe by Sara Forte
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Line a shallow baking pan with parchment paper. Place salmon in the prepared baking pan. Sprinkle generously with salt and pepper. Drizzle with 1 tablespoon olive oil and rub into flesh. Sprinkle with oregano.

  • Roast for 25 to 30 minutes or until fish flakes easily when tested with a fork in the center. Finely shred 1 teaspoon peel from lemon; set aside. Halve lemon and squeeze over salmon. Dollop with yogurt and top with cucumber, shallots, herbs, lemon peel, and crushed red pepper. Season with additional salt and drizzle with additional olive oil.


You can also make a sauce by stirring together the yogurt, cucumber, herbs, lemon peel, shallots, crushed red pepper, salt, and pepper.


After roasting salmon, cool slightly. Cover and chill up to 24 hours. Serve chilled with toppers.

Nutrition Facts

201 calories; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 65 mg cholesterol; 293 mg sodium. 608 mg potassium; 3 g carbohydrates; 0 g fiber; 1 g sugar; 25 g protein; 0 g trans fatty acid; 247 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 33 mcg folate; 3 mcg vitamin b12; 51 mg calcium; 1 mg iron;


7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0