Mediterranean Salmon Lemon Dill Yogurt (Printable)

Tender roasted salmon with creamy lemon dill yogurt topping brings fresh Mediterranean flavors to your table in under 30 minutes.

# What You'll Need:

→ For the Salmon

01 - 4 (6 oz each) skinless salmon fillets
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon

→ For the Zesty Lemon Dill Yogurt

07 - 1 cup Greek yogurt (whole milk preferred)
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - 1/4 tsp sea salt
13 - 1/4 tsp black pepper

→ To Serve

14 - Lemon wedges
15 - Fresh dill sprigs

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels and place them on the prepared baking sheet.
03 - Drizzle olive oil over salmon. Season fillets evenly with salt, pepper, smoked paprika, and lemon zest.
04 - Roast salmon for 12–15 minutes, or until cooked through and flakes easily with a fork (internal temperature reaches 145°F).
05 - In a small bowl, combine Greek yogurt, dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix until smooth and well incorporated.
06 - Plate salmon fillets and spoon generous dollops of lemon dill yogurt sauce on top. Garnish with fresh dill sprigs and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The creamy yogurt sauce transforms ordinary salmon into something restaurant-worthy but takes literally two minutes
  • You get that perfect balance of bright citrus and smoky paprika without any complicated techniques
02 -
  • Dont overcook the salmon, it will continue cooking slightly after you pull it from the oven and nobody likes dry fish
  • Let the sauce sit for 5 minutes before serving, this gives the garlic time to mellow out and the flavors to marry
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before you start
  • Zest your lemon before you juice it, it's much easier to handle when the fruit is still whole

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