Lemon Salmon with Herb Yogurt Sauce

Tara Teaspoon Inc.

Ingredients

For the lemon dill yogurt sauce: In a bowl, combine the yogurt, parsley, chives, dill, lemon zest, and lemon juice. Add water until desired consistency is achieved. Season with salt and pepper and refrigerate until ready to serve.
For the lemon salmon: Heat oven to 425ºF. Line a baking sheet with foil and grease with 1 tablespoon of olive oil. Place some of the lemon slices down onto the foil to make four rows, about three slices per row. Reserve remaining slices. Place a piece of salmon on top of each row of lemon slices. Season the salmon with salt and pepper and drizzle with the additional tablespoon of olive oil. Bake for 6 to 8 minutes.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the shallots, garlic, salt, and pepper and allow to cook until translucent, about 3 to 4 minutes. Add the lemon juice and whisk to combine.
Remove the salmon from the oven and turn the broiler on high. Spoon the shallot sauce over the salmon and top each salmon slice with reserved lemon slices. Add a few lemon halves for squeezing, if desired.
Place the salmon under the broiler, 4" to 6" from heat, and cook for 2 to 4 minutes, until golden brown on top. Serve immediately, garnished with dill sprigs and topped with lemon dill yogurt sauce.

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Wonderful® Seedless Lemons