Yogurt Dill Salmon

I had no idea I would be staying late at work on Tuesday.  If I had, I wouldn’t have stocked the fridge with lots of perishable items.  But then I did stay late at work and when I arrived home at 9 PM I had some salmon that had to be cooked that night or it would spoil.  Once it’s prepped, fish doesn’t take long to cook so I just made sure my prep was minimal so I could eat as soon as possible.

I didn’t have much to work with so I pretty much blindly grabbed a few ingredients, threw them on the salmon, and hoped for the best.  It turned out to be better than ok.  So much better that I actually ate the second serving I had planned to save for lunch.

I drizzled the salmon with olive oil and then topped it with Greek yogurt, dried dill, sea salt, and pink peppercorn.  The pink peppercorn has a vaguely citrus flavor so it replaces the lemon you would usually pair with dill and salmon.  I don’t even know why I had dried dill in the pantry.  Dill is an herb that I always thought was much better fresh, but I’m reconsidering if it’s all going in the oven anyway.  I was so tired and hungry that I could barely see straight so it was a good thing this fish only took about 35 seconds to get ready.  Then it just sits in a 425 degree oven for 25-30 minutes while you catch up on Millionaire Matchmaker.

yogurt dill salmon