Salmon, squash and kale with lemon and dill yoghurt sauce. This Lemon Dill Salmon is topped with a creamy yogurt dill sauce and requires just a handful of ingredients. I can still remember the first time I started to like salmon. I always hated it as a kid, but things did change one day.

This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm. Greek yogurt mixed with lemon, dill, and capers makes a healthy and flavorful sauce for salmon. Lightly oil a roasting pan, or line a cookie sheet with foil. You can cook Salmon, squash and kale with lemon and dill yoghurt sauce using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salmon, squash and kale with lemon and dill yoghurt sauce

You need 2 of salmon fillets.
You need 100 g of curly kale.
Prepare Half of butternut squash.
Prepare Half of fennel.
You need 100 g of greek or natural yoghurt.
You need of Dill.
It's of Lemon juice.
Prepare of Smoked paprika.
It's of Salt.
It's of Pepper.
It's of Olive oil.

Add the salmon to the prepared pan, and season with the tablespoon of lemon juice, and. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt. Even less on the list of grill classics, but still deserving is carrots: These get a.

Salmon, squash and kale with lemon and dill yoghurt sauce instructions

Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
Cook seasoned salmon in the oven or on the pan.
Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
Bring water to boil, add salt then blanch kale for 1 min.
Plate it up.

This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce. Lemon and dill are a great pair in the marinade and in the creamy yogurt sauce. Dress up simple roasted salmon fillets with a homemade dill-yogurt sauce that perfectly complements the fish's great flavor. By gently baking fish in a small amount of liquid, it stays moist and tender.