Description
A tender and juicy oven-baked salmon dish glazed with a zesty Greek yogurt and dill sauce, kissed with fresh lemon. Perfect for health-conscious meals with a KETO-friendly twist.
Ingredients
Greek yogurt (full-fat or non-fat)
1 cup
Peeled and diced salmon fillets
4 skin-on fillets
Fresh dill
2 tbsp chopped
Lemon zest and juice
1 lemon
Olive oil
1 tbsp
Garlic powder
1 tsp
Salt
1/4 tsp
Instructions
Prepare Baking Sheet
Coat pan with non-stick spray or line with parchment paper
Mix Yogurt Base
Combine Greek yogurt, dill, lemon zest, oil, garlic, and salt in bowl
Season Salmon
Pat fillets dry, place in 12 QT Dutch oven
Coat Fish
Spread yogurt mixture evenly over fish
Bake Fish
Place in preheated oven at 375°F for 20 minutes
Final Touch
Tent with foil last 5 minutes to prevent over-caramelization
Notes
Pat fish dry before coating to prevent sogginess
Use a rubber spatula to evenly press yogurt glaze into salmon textures
Measure lemon infusions zinc (from zest) to oxygenate topical flavors
Bake on the center rack for even heat distribution
Adjust salt gradually to balance yogurt’s natural saltiness
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 70mg