Lemon Yogurt Salmon with Roasted Veggies

Lemon Yogurt Salmon with Roasted Veggies

This dish combines fresh flavors with vibrant colors, featuring salmon topped with a creamy lemon yogurt sauce and paired with roasted veggies, making it perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Lemon Yogurt Sauce

1 cup plain yogurt Use Greek yogurt for a thicker sauce.
1 medium lemon (juiced and zested) Fresh lemon juice is recommended.
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

For the Salmon and Veggies

4 pieces salmon fillets Use skin-on for extra moisture.
2 cups assorted vegetables (like zucchini, bell peppers, and carrots) Customize based on seasonal vegetables.
2 tablespoons olive oil For tossing vegetables.
Fresh parsley for garnish (optional) Add for freshness before serving.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a small bowl, mix yogurt, lemon juice, lemon zest, olive oil, garlic powder, oregano, salt, and pepper to create the lemon yogurt sauce.
Place the salmon fillets on a baking sheet lined with parchment paper. Spread the lemon yogurt sauce over the top of each fillet.
Cut the vegetables into bite-sized pieces, toss them with olive oil, salt, and pepper, and spread them around the salmon on the baking sheet.

Cooking

Bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Garnish with fresh parsley if desired and serve warm.

Notes

Serve this dish with a side of quinoa or couscous. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the salmon.