Baked Yoghurt & Herb Salmon With Fennel & Lemon

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"From our weekday newspaper The West Australian and their healthy gut feature. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (343.1 g)
  • Calories 394.9
  • Total Fat - 18.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 88.2 mg
  • Sodium - 528 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 4.6 g
  • Sugars - 4.9 g
  • Protein - 42.7 g
  • Calcium - 104.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 42.6 mg
  • Thiamin - 0.5 mg

Step 1

Preheat the oven to 200C/180C fan/Gas 6.

Step 2

Drizzle some olive oil into the bottom of a 30cm x 20cm baking dish and add the fennel, leek and half of the dill and drizzle with a little more oil and half of the lemon juice and season with salt and pepper and toss to combine.

Step 3

Cook in the oven for 10 minutes, or until the vegetables begin to soften.

Step 4

Remove the dish from the oven and arrange the salmon pieces on top of the vegetables.

Step 5

Drizzle with some oil, pour over a little more lemon juice and season with salt and pepper and top each salmon fillet with a dollop of yogurt, spreading it over the surface in an even layer and scatter with mint, some more dill and the lemon zest and return the dish to the oven and bake for another 10 minutes, or until the salmon is cooked to your liking.

Step 6

Serve the fish scattered with more mint, the remaining dill, pine nuts and a drizzle of extra-virgin olive oil.

Tips & Variations

No special items needed.

Tags : Dinner