Baked Wild Salmon with Almond-Lime Sauce
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate. Wild salmon delivers brain-boosting omega-3s. We like to pair the pink fish (its color comes from the antioxidant astaxanthin) with citrus and fresh herbs.
Whole Living, April 2012
- 2 tablespoons extra-virgin olive oil, plus more for pan
- 4 (5-ounce) skinless wild Alaskan salmon fillets
- Coarse salt
- 1/4 cup slivered almonds
- 1 tablespoons fresh lime juice
- 1/4 cup plus 1 tablespoon lowfat plain Greek yogurt
- 1/2 small shallot, very thinly sliced
- 1 cup fresh herbs, such as mint, chervil, or parsley
- Heat oven to 250 degrees; on a lightly oiled baking sheet, season fillets with salt. Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.
- In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.
- To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
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