Baked Wild Salmon with Almond-Lime Sauce
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate. Wild salmon delivers brain-boosting omega-3s. We like to pair the pink fish (its color comes from the antioxidant astaxanthin) with citrus and fresh herbs.
- Servings: 4
Photography: John Kernick
Source: Whole Living, April 2012
- 2 tablespoons extra-virgin olive oil, plus more for pan
- 4 (5-ounce) skinless wild Alaskan salmon fillets
- Coarse salt
- 1/4 cup slivered almonds
- 1 tablespoons fresh lime juice
- 1/4 cup plus 1 tablespoon lowfat plain Greek yogurt
- 1/2 small shallot, very thinly sliced
- 1 cup fresh herbs, such as mint, chervil, or parsley
Heat oven to 250 degrees; on a lightly oiled baking sheet, season fillets with salt. Bake 15 minutes, then check for doneness. (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.) Return to oven, checking for doneness every 2 minutes.
In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes. Transfer to a bowl to cool, then stir in lime juice and season with salt. Mix in yogurt until fully combined. Chill until ready to use.
To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.