Saffron Yogurt Baked Salmon with Lemon and Dill
Vibrant saffron yogurt marinated and baked salmon with fresh lemon and dill just like what you find at Persian weddings. Juicy, tender, gluten-free, and ready with just 15 minutes of active prep.
Servings: 4
Calories: 378kcal
Ingredients
- 2 lb. Salmon filet
- ½ cup yogurt Greek or plain
- 1 tbsp olive oil
- ¼ cup fresh dill finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 garlic clove grated
- 2 tbsp yellow onion grated
- Pinch saffron crushed and bloomed over 1 ice cube
- ¼ tsp turmeric
- ½ tsp salt plus more to taste
- ¼ tsp white pepper can sub with 1/8 teaspoon black pepper
Instructions
- Bloom the crushed saffron under two small ice cubes or 1 tablespoon of hot water.If your yogurt is very thin, strain it in a cheesecloth-lined sieve for 10 minutes to remove excess liquid.In the meantime mix together everything else. Add the bloomed saffron and yogurt.
- Pat the salmon dry and coat evenly with the marinade. Refrigerate uncovered for 30 minutes.Meanwhile, preheat the oven to 375°F.
- Bake for 18 to 25 minutes, depending on the thickness of the salmon.
- When the internal temperature reaches 135°F, switch the oven to broil and cook for 1 to 3 minutes more, until lightly browned and the salmon reaches 145°F.
Nutrition
Calories: 378kcal | Carbohydrates: 3g | Protein: 46g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 407mg | Potassium: 1199mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg
