Mediterranean Salmon Lemon Dill Yogurt (Printable)

Oven-roasted salmon with creamy lemon dill yogurt topping for bright Mediterranean flavors in just 30 minutes.

# What You'll Need:

→ For the Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon

→ For the Zesty Lemon Dill Yogurt

07 - 1 cup Greek yogurt, preferably whole milk
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - 1/4 tsp sea salt
13 - 1/4 tsp black pepper

→ To Serve

14 - Lemon wedges
15 - Fresh dill sprigs

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels and place them on the prepared baking sheet.
03 - Drizzle olive oil over salmon. Season fillets evenly with salt, pepper, smoked paprika, and lemon zest.
04 - Roast salmon for 12-15 minutes, or until cooked through and flakes easily with a fork (internal temperature reaches 145°F).
05 - While salmon cooks, combine Greek yogurt, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Mix until smooth and well incorporated.
06 - Transfer salmon fillets to serving plates and spoon generous dollops of lemon dill yogurt sauce on top. Garnish with fresh dill sprigs and serve with lemon wedges.

# Expert Tips:

01 -
  • The yogurt sauce keeps everything incredibly moist while adding that tangy brightness that cuts through the rich salmon
  • It's one of those rare restaurant-quality dishes that requires almost zero technique but tastes like you spent hours perfecting it
  • The whole meal feels light and fresh but still satisfying enough for dinner any night of the week
02 -
  • Overcooking salmon is the saddest thing in the world, so I always pull it out when it still looks slightly underdone in the center—it finishes beautifully on the plate
  • The yogurt sauce needs about 10 minutes in the fridge to let the flavors meld together, so make it first if you're thinking ahead
  • Room temperature salmon cooks more evenly, so try to remember to take it out of the fridge about 15 minutes before you start cooking
03 -
  • Let the salmon rest for about 3 minutes after roasting before serving—this helps the juices redistribute and keeps it incredibly moist
  • Warm the yogurt sauce slightly in the microwave for about 10 seconds if it's been in the fridge, which makes it drape beautifully over hot salmon

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