Salmon, squash and kale with lemon and dill yoghurt sauce By gently baking fish in a small amount of liquid, it stays moist and tender. Jump to the Baked Salmon Recipe with Lemon and Dill or watch our quick video below to see how we make it. Sprinkle with lemon zest and fresh dill.

Ingredients of Salmon, squash and kale with lemon and dill yoghurt sauce

  1. It's 2 of salmon fillets.
  2. Prepare 100 g of curly kale.
  3. Prepare Half of butternut squash.
  4. It's Half of fennel.
  5. Prepare 100 g of greek or natural yoghurt.
  6. You need of Dill.
  7. It's of Lemon juice.
  8. You need of Smoked paprika.
  9. You need of Salt.
  10. It's of Pepper.
  11. You need of Olive oil.

Salmon, squash and kale with lemon and dill yoghurt sauce step by step

  1. Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
  2. Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
  3. Cook seasoned salmon in the oven or on the pan.
  4. Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
  5. Bring water to boil, add salt then blanch kale for 1 min.
  6. Plate it up.

View top rated Lemon dill yogurt sauce salmon recipes with ratings and reviews. There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. Fold foil around salmon; seal tightly However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt.

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