While the oven heats up, prepare the yogurt sauce. In a food
processor or blender, combine the avocado, Greek yogurt, dill,
garlic, lemon juice, 1 tablespoon water, salt, and pepper. Puree
the mixture until smooth and creamy. If necessary, add more
water one tablespoon at a time until it reaches the desired
consistency. Set aside.
Place fish, skin side down, on a foil-lined baking sheet. Season fillets with salt and pepper
and brush with olive oil (about 1
tablespoon total).
Bake fish (without flipping) until just cooked through, about 8 to
10 minutes, (depending on thickness). (Note- Thicker, center-cut
fillets will take longer, while thinner fillets cut from the tail
section will cook faster.)
Once cooked, remove from oven and plate each fillet. Top with 1-2
tablespoons of the avocado-dill yogurt, and enjoy!
Originally Submitted
5/13/2013
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