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Quick & Easy: Roasting yields buttery salmon


2 (6-oz.) wild salmon fillets

Olive oil spray

Salt and freshly ground pepper

1 packed cup arugula

¼ cup plain, fat-free Greek-style yogurt

2 tsp. fresh lemon or lime juice

1 tbsp. mayonnaise

½ whole-wheat baguette

Heat oven to 350 degrees. Line a baking sheet with foil. Place salmon on the sheet and spray both sides of the fillet with olive oil spray. Sprinkle with salt and pepper to taste. Roast in oven 15 minutes. Remove from oven and divide between two dinner plates.

Meanwhile, remove any large stems from arugula and place in a food processor. Add yogurt, lemon juice and mayonnaise. Process until smooth, scraping the bowl down a few times. Add salt and pepper to taste.

Spoon over roasted salmon. Serve with sliced baguette, tomatoes and asparagus.

Makes 2 servings.

Notes: If fresh wild salmon is not available, look for it in the frozen section, or use farmed fresh salmon. If you do not have a food processor, cut the arugula into small strips and mix with the other ingredients.

— Linda Gassenheimer

Miami Herald


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