Ingredients
1½ lb salmon fillet, skin-on
salt and ground black pepper, to taste
2 lemons, or grapefruits, or limes, sliced
6 sprigs rosemary, fresh, divided
6 sprigs dill, fresh, divided
3 tbsp olive oil
cooking spray
⅔ cup yogurt
2 tbsp mayonnaise
2 tbsp dill, chopped
½ tsp garlic powder
½ tsp onion powder
salt and ground white pepper, to taste
Preparation
Preheat the oven to 400 degrees F.
Season the fillet generously with salt and ground black pepper.
Line the bottom of a greased baking dish with citrus slices and half of rosemary and dill sprigs.
Place the fillet on top, followed by the remaining rosemary and dill sprigs.
Pour olive oil onto the salmon fillet and massage the fish with the herbs briefly.
Roast for 20 minutes until flaky.
Prepare the sauce while waiting for the salmon to roast. Combine all ingredients together and mix thoroughly.
Season to taste with salt and ground white pepper. Adjust accordingly.
Once the salmon is roasted, remove it from the roasting tray and allow it to rest briefly on cooling racks.
Have your guests help themselves to carve the fillet. Serve with roughly ¼ cup of dill yogurt sauce per serving.
