Salmon is one of my most favorite foods. I love it smoked, poached, grilled and raw in sushi. It’s delicious and so healthful with Omega-3s and good fatty acids. Some of my friends are intimidated by cooking fish, fearing they may not cook it enough or overcook it. Fear not, fish lovers!
My family is Norweigan so we ate a lot of salmon growing up. My mom used to put leftover salmon into mashed potatoes and then bake it with cheese. Delicious! But today’s recipe is a bit healthier, loaded with fresh dill and lemon.
Greek yogurt is the perfect creamy texture to mimic the not-so-healthy heavy cream that also is great with salmon. Dill, shallots, lemon juice and salt and pepper are all mixed together here before being loaded onto the salmon.
Parchment paper seals the deal — and the juices and flavors of our salmon!
I mentioned potatoes earlier, and tonight we’re sort of having potatoes. Cauliflower mashed potatoes are one of my favorites. I also use Greek yogurt here to give the “potatoes” a creamy consistency.
The great thing about fish is that it is so easy and fast. Salmon with mashed cauliflower and a spinach salad is a great meal to enjoy alone with a glass of wine (as I did!) or to serve for friends. Then, you can have an indulgent dessert since the meal was so healthy. That’s my motto, at least!
Recipe, inspired by Linda Wagner:
For the salmon: *serving size will depend on how much salmon you’re cooking. Just estimate for the yogurt sauce.
- Fresh dill, a bunch or so
- 2 lemons
- 1 shallot
- salt and pepper
- Greek yogurt
- Preheat oven to 325 degrees.
- In a small bowl, combine chopped dill, lemon zest, lemon juice, minced shallot and salt and pepper. Mix to combine. Add Greek Yogurt. Set aside.
- On a baking sheet, roll out enough parchment paper to completely wrap your salmon, with room.
- Place the salmon on the parchment, season with a bit of sea salt. Carefully spoon the yogurt dill sauce on top of the salmon. It can be layered on pretty thick.
- Roll the parchment above the salmon, forming a tent. You want a little space above the salmon.
- Bake for 15-20 minutes, or until cooked through. Fish is done when it flakes. Once I remove the fish from the oven, I let it sit in the parchment for another 4-6 minutes.
For the cauliflower mashed potatoes, inspired by Detoxinista:
- 1 large head cauliflower, cut into florets
- 3 cloves garlic
- salt and pepper
- Greek yogurt, 1-2 Tablespoons depending
- fresh herbs for garnish
- Steam the cauliflower florets until very soft
- In a food processor or Vitamix, add the cauliflower, garlic, salt and pepper and Greek yogurt
- Process until consistency is smooth.
- Garnish with fresh herbs and serve
I served this meal with a simple spinach salad, dressed with lemon juice and olive oil.