the goods:
1/2 cup Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 side of salmon
lemon wedges, for serving
Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
Combine yogurt, mustard, dill, and parsley; season with salt and pepper.
Place salmon, skin side down, on baking sheet.
Spread yogurt mixture on salmon.
Roast until opaque throughout, 15 to 20 minutes. Serve with lemon wedges.
2 comments:
I don't like salmon and it was good.
okay, i have to say it, this looks pretty gross. I'm sure Britta made it taste good. I can't believe Jenni ate it.
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