Baked Salmon With Yoghurt Dill Sauce

Creamy And Perfectly Lean

Looking for a meal that’s light, flavourful, and packed with protein? This baked salmon with creamy yoghurt dill sauce offers the perfect balance of freshness and richness, served over a bed of wilted spinach. It’s a delicious way to fuel your body with clean, lean ingredients!

Suitable for Low Glycaemic Diet, Medium Fat Diet

Serves: 4 |

Cook Time: 25 minutes

Ingredients

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
Salt and pepper to taste
2 cups fresh spinach

For the Yoghurt Dill Sauce:

1 cup Greek yoghurt
2 tbsp fresh dill, chopped
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste

Directions

Preheat the oven to 190°C.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet with olive oil and season with salt and pepper.
Bake the salmon for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a small bowl, combine the Greek yoghurt, chopped dill, minced garlic, lemon juice, and a pinch of salt and pepper. Stir until well mixed.
Heat a large skillet over medium heat. Add the spinach and cook until just wilted, about 2-3 minutes. Season with a little salt and pepper.
Place a portion of wilted spinach on each plate, top with a baked salmon fillet, and drizzle generously with the yoghurt dill sauce.