Baked Salmon with Herby Yoghurt

salmon with herby yoghurt

Baked Salmon with Herby Yoghurt

If you’re not very confident with cooking fish (or even if you are) baking fish in a bag is a brilliant technique to have in your arsenal. I love it for two reasons. First there’s no fishy smell taking over the whole house that can happen when pan frying fish. Second you almost don’t have to think. Just pop it in the oven, set the timer and you’re free to do something else while dinner cooks itself. Too easy.

enough for: 2
Takes: 15 minutes

2 salmon or other fish fillets
1 lemon, sliced
8 tablespoons natural yoghurt
1 small bunch flat leaf parsley, finely chopped
1 bag salad leaves, to serve

1. Preheat your oven to 200C (400F).

2. Tear off two large squares of al foil. Divide the lemon slices between the two parcels. Top each with a fish fillet. Season generously with salt and pepper.

3. Wrap up the foil into 2 parcels and seal tightly.

4. Bake for 10 minutes or until salmon is just cooked through.

5. Meanwhile, combine yoghurt and parsley. Season.

6. Serve salmon on a bed of the yoghurt sauce with lemon slices on top and salad leaves on the side.

Variations

different fish – salmon is great but pretty much any fish fillets can be cooked this way. For thinner fillets best to check after 7-8 minutes to make sure they don’t overcook. Whole fish can also be baked in parcels like this, with a longer cooking time.

vegetarian – veggie parcels can be a lovely surprise. My favourite are chunky mushrooms. Add a little olive oil or butter for extra richness. Will take about 30 minutes. You could also serve the herby yoghurt with roast eggplant.

dairy-free – replace the yoghurt with equal parts of tahini, lemon juice and water.

vegan – combine the vegetarian and dairy-free alternatives.

carnivore – the best meat for baking like this is chicken breasts or thigh fillets. Expect them to take 15-20 minutes.

more substantial – serve with cooked quinoa, lentils, steamed rice, cooked couscous or just crusty bread and butter. If you have time, roast potatoes are always lovely with fish.

extra flavourings – lemon is lovely in your parcels but you might also like to try any of the following: thyme, chilli (fresh or dried), lime, sumac, coriander seeds, or a pinch of saffron.

paleo (grain, legume & dairy-free) – replace yoghurt with mashed avocado or use coconut yoghurt.

Waste Avoidance Strategy

salmon – freeze it.

lemon
– will keep for months in a plastic bag in the fridge.

yoghurt
– usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

flat leaf parsley
– tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

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{ 4 comments… read them below or add one }

Allyson Sherriffs November 10, 2017

Has this tonight, yummy and simple , I added a dash of olive oil with garlic into the yoghurt mix.

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jules November 10, 2017

Great idea to add some garlicky oil to the yoghurt Allyson!
Jx

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Jenna Avery April 7, 2016

This looks so yummy! My mom makes baked salmon with a yogurt layer on top, but this looks like a simpler easier version to try.

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jules April 14, 2016

I like the sound of your moms version too Jenna!
Jx

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