Sunday, October 16, 2011

Roasted Salmon with Horseradish, Greek Yogurt, Dill Sauce

So simple. So delicious. Served with roasted green beans with red onion and walnuts.

Photo by Bruce Barone.
One pound Sockeye/Coho Salmon. I lightly drizzled it with Olive Oil and Fresh Lemon Juice, salt and pepper. Baked in 450 degree oven for approximately 12-15 minutes. Sauce: 1 cup Greek Yogurt, 1 tablespoon horseradish, 1 teaspoon dill.