You deserve a divine dish for dinner, something enchanting and heavenly. Who would expect that kind of experience from fish? Green Goddess Salmon is succulent and tender, with that lovely rosy color and flaky texture everyone loves about salmon. It’s marinated in a smooth, zesty, herbaceous sauce and served with a creamy and equally zesty yogurt sauce that adds contrasting tanginess and a lovely depth of flavor. Green Goddess Salmon will have you saying hallelujah!
Ingredients
- 1 medium lemon
- 3 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons green goddess seasoning blend, divided
- 1/2 teaspoon kosher salt, plus more, to taste
- 1 (1 1/2-pound) salmon fillet, skinless
- 2 tablespoons fresh chives, chopped, plus more, to taste, for garnish
- 1/2 cup plain Greek yogurt
- 2 tablespoons water
Directions
Step 1 –Finely zest the lemon into a 9×13-inch baking dish. Reserve the rest of the lemon.
Step 2 –Add the olive oil, 1 tablespoon of the green goddess seasoning, and 1/2 teaspoon of the kosher salt to the lemon zest, stirring to combine.
Step 3 –Pat the salmon dry with paper towels.
Step 4 –Place the salmon in the marinade and rub it all over the salmon until evenly coated.
Step 5 –Let the salmon sit in the marinade at room temperature until the flavors meld together, about 10-20 minutes.
Step 6 –Arrange an oven rack in the middle position.
Step 7 –Preheat the oven to 250 degrees F.
Step 8 –Line a rimmed baking sheet with parchment paper or foil.
Step 9 –Transfer the salmon from the marinade to the prepared baking sheet.
Step 10 –Roast the salmon until it is light pink inside, flakes easily, and reaches an internal temperature of 145 degrees F, about 20-30 minutes.
Step 11 –Squeeze 2 teaspoons of the juice from the zested lemon into a small bowl.
Step 12 –Add 2 tablespoons of the chives to the lemon juice.
Step 13 –Add the Greek yogurt, the water, the remaining green goddess seasoning blend, and the extra salt to the bowl and stir to combine.
Step 14 –Serve the salmon with the yogurt sauce and garnish with the extra chives.
