Ingredients:
1. 16 ounces of Salmon filet, its best if you cut it into 4 ounce pieces.
2. 1/2 cup greek yogurt
3. 2 tablespoons of dried dill, divided into 2-1 tablespoons
4. 1 teaspoon salt
5. 1 teaspoon lemon zest (dried or fresh, whatever)
6. 2 Zucchini cut into 1/2″ segments for easy bites
Recipe:
1. Mix the yogurt, 1 tablespoon of dill and a grind of pepper into a bowl and let sit for a few minutes.
2. Rinse your salmon under cold water to get the salmony smell off it.
3. Place on a pan, skin side down, even if there is no skin, and put into an oven at 350 degrees. This will cook for about 6 minutes.
4. Saute your zucchini in a pan over medium heat with the lemon zest, salt and the other tablespoon of dill. Keep this moving to prevent sticking. You can use non-stick spray if you are into that kind of thing. But if you keep them moving and your heat is not too hot, you should be able to prevent them from sticking. They will be done in about 6 minutes for al-dente texture.
5. Pull the salmon out and liberally spread the yogurt-dill mixture over it. Do not save any, use it all, trust me its worth it.
6. Put back in to the oven for 6-12 minutes, or until your zucchini is done. You want the yogurt to remain whitish, if it starts to get translucent then it is breaking down into something a lot less tasty.
7. All in all, the ideal time for the dish to be in the oven kind of depends on your oven and how you like your salmon. Chances are, the salmon was 80% done cooking before you put the yogurt on it. So if you were to pull it out at 6 minutes (12 total) then it may be slightly underdone for you. The extra 6 minutes will definitely ensure that it is done.
As usual, this is divided into 4 servings, 2 for now, and 2 for lunches at work or whatever. Salmon reheats fine, but you want to eat it within a day or two.
The Healthy Us 