Hello, friends!! We’ve made it to the mid-week mark, and Friday is within sight. Thank the Lord! I’ve heard reports of the northeastern states getting another freeze and/or snow this week and I just…can’t. I’m a Texas girl, born and raised, and the thought of the northern winters just baffles me. Thankfully, it seems that we had our last little cold snap this past weekend and spring is now in full swing. Fingers crossed, anyway. I’ve seen it come back around and hit us hard in May so…anything could happen. Texas weather and all…
But I’m moving ahead with spring, which means light, refreshing meals using lots of fresh produce, from our garden and herb garden!!
Granted, the garden has only been planted for about a month so it hasn’t produced anything just yet, but the herb garden is doing well, and I’m very excited about that. Basil, rosemary, thyme, parsley and cilantro all growing strong!! It’s nice to be able to just walk out my front door and grab what I need and not have herbs sitting in my produce drawer going bad because I never need the amount they sell at the grocery store.
Salmon always makes a great meal, regardless of the season, but there is just something about pairing it with a fresh sauce or salad that just screams spring.
And this sauce, with it’s array of herbs, hint of lime juice, and creamy Greek yogurt does just that. Set atop perfectly flaky salmon and served along side a fresh spring salad, it is most definitely the perfect meal to kick off and celebrate spring.
Whether you are already in the throes of spring or still wishing it be here, this salmon with herb yogurt sauce will give your palate just the taste of spring it needs!
Baked Salmon with Herb Yogurt Sauce
As seen on Jeanette’s Healthy Living
- 4 6-oz salmon fillets. skin-on
- 1 tsp olive oil
- salt and pepper, to taste
For the herb yogurt sauce
- 1 cup watercress
- ¼ cup cilantro
- ¼ cup mint
- 1 scallion, roughly chopped
- 1 cup low-fat Greek yogurt
- 1 Tbsp fresh lime juice
- salt and pepper, to taste
- Preheat oven to 350 degrees F, line a baking sheet with foil or parchment paper and set aside.
- Brush olive oil onto the tops of the salmon fillets and sprinkle with salt and pepper. Place, skin-side down onto the prepared baking sheet and bake for 15-20 minutes, depending on thickness.
- Meanwhile, place all the herbs in a food processor and pulse until finely chopped. Add the yogurt and lime juice and process until smooth and well-blended. Season with salt and pepper and set aside until ready to use (refrigerate if it will be awhile before you use, as this can be made ahead of time as well.)
- When the salmon is done, use a spatula to gently separate each fillet from the skin, plate and top with a generous portion of the herb yogurt sauce.
This sauce looks amazing! I love that it uses fresh herbs, perfect for Spring!