I hope you all had a wonderful Canada Day!
I kind of loved having a day off in the middle of the week. I got so much done around the house and am super excited to share a new cookie recipe (from my friend Sarah) with you soon. They might be the best cookies I’ve ever had in my life, and that’s saying a lot.
Today I am sharing a salmon recipe I’ve been wanting to make for three years – no exaggeration. Our friends made it when they had us for dinner when they were pregnant with their first child, and now they have two, soo… yeah, it was a very long time ago.
Well, I wish I hadn’t waited so long because it was awesome. Sooo good. Moist and creamy and flavourful, enhancing the natural salmon flavour, making it just right. I’m making it again for supper tonight because My Other Half just has to try it too.
Salmon is so easy, isn’t it? When people ask me what I eat the most of when cooking for one (My Other Half travels a lot) my answer is either perogies or salmon. Kind of strange, but if I’m actually home alone all night (which between soccer and work and seeing friends is pretty rare), you can pretty much guarantee I’m either having salmon with veggies (I love my Maple-Mustard Salmon, but also do the Chipotle-Glazed Salmon pretty often too) or perogies.
Now I’m super happy to have another easy and delicious salmon recipe for my repertoire!
If you’re wondering what’s going on with the salad in these pictures, it’s super simple – spinach, goat cheese, beets and a drizzle of honey and olive oil. With a sprinkle of salt & pepper. Yum.
Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley. Season with salt and pepper. Cover a rimmed baking sheet with foil. Place salmon (skin side down, if it has skin) on the baking sheet and spread yogurt mixture over top, coating completely. Bake for 20 minutes if your salmon is one piece, and 10 minutes if you're using fillets. Garnish with dill sprigs and serve lemon wedges on the side. This is also delicious cold or at room temperature, believe it or not, but I like it best when served hot.
Adapted from Martha Stewart