Salmon with Lemon Herb Yogurt Sauce

A simple gluten-free summer meal! Easy Baked Salmon topped with a fresh + creamy Lemon Herb Yogurt Sauce, and served with roasted vegetables... a mouthwatering meal that is a taste of summer!

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe
Salmon with Lemon Herb Yogurt Sauce

Easy + Delicious Gluten-Free Salmon Dinner!

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Looking for an easy and flavorful summer dinner? You will love this Gluten-Free Baked Salmon with Lemon Herb Yogurt Sauce!

This simple salmon dinner is easy to prepare, packed with flavor, and super fresh tasting thanks to the creamy Lemon Herb Yogurt Sauce, which is a taste of summer!

Here is what’s on each plate:

Easy Baked Salmon

Lemon Herb Yogurt Sauce

Roasted Potatoes and

Roasted Zucchini (or your favorite roasted vegetable).

The salmon and roasted vegetables are simply seasoned with olive oil, salt and pepper.

The protein packed Lemon Herb Yogurt Sauce adds lots of fresh, creamy flavor and is perfect for dipping!

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe

What you will love about this Salmon with Lemon Herb Yogurt Sauce

* This fresh tasting dinner uses lots of garden herbs and is a taste of summer!

* Comes together quickly! Doesn’t required a lot of hands on time! And Lemon Herb Yogurt Sauce can be prepared ahead.

*Lemon Herb Yogurt Sauce is creamy, herb-packed, protein packed and a healthier alternative to a classic dill sauce (hello Greek yogurt!).

*Lemon Herb Yogurt Sauce is adaptable to tastes, preferences or mood! I use some core herbs each time — lots of fresh parsley and chives, but switch up the remaining herbs)

*Pair with your favorite roasted vegetables and make it a meal!

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe

How to Make the Lemon Herb Yogurt Sauce

This is one of the easiest sauces and it takes a basic baked salmon  to the next level!

Inspiration: This sauce was inspired by my love of a good dill sauce and an Herby Feta and Yogurt Dip I saw in the NY Times.

I have been wanting to make a dill sauce but was looking for something with more protein and less fat, and the NY Times recipe inspired me to add in other herbs, so I went to our patio garden and picked all of them!

Once I started playing around with the flavor, it turns out I used very little dill and love the flavor of all the summer herbs!

And it is so simple to make!

 You will need the following ingredients:

Greek yogurt (we used Fage 0% milkfat)

fresh lemon juice

lots of finely chopped fresh herbs

salt + pepper

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe

For the finely chopped vegetables, you can use any herbs you love, and switch it up depending on the herbs you have or love.

For reference as you determine the herbs you want to use, the recipe requires 1/2 cup finely chopped herbs, which translates to about 8 tablespoons.

The combination we love the most is:

3 tablespoons parsley

2 tablespoons chives

2 tablespoons mint

1 tablespoon dill OR a mix of basil and rosemary

And, all you do is mix the fresh herbs with the yogurt and lemon juice, and season with salt and pepper!

It could not be easier and it can be made ahead and stored in the refrigerator for several days (just give it a good stir when ready to serve).

Complete the meal

To make it a meal, roast some potatoes and zucchini, or your favorite vegetable.

A few tips for getting perfectly tender and crispy roasted vegetables every time:

  • Make sure the veggies are well dried after rinsing and scrubbing off any dirt
  • Cut them as evenly as possible so that they cook evenly
  • Make sure they are coated but not dripping in oil (  I like use a cooking brush)
  • Place them on the baking sheet so that they are not touching and with enough space in between each vegetable so that they can get crispy.
  • Roast them at 400 degrees F, for 30 minutes.

If you have two ovens, I like to bake the salmon at 350 degrees F. If you have one oven, you can bake it at 400 degrees F.

And that is it!

Plate your salmon, roasted potatoes and roasted zucchini, top the salmon with a generous portion of Lemon Herb Yogurt Sauce (you may even want more for dipping!) and enjoy!

A simple, fresh-tasting meal perfect any day of the week!

Hope you love it!

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe

For more easy dinner ideas, click here.

For more Fish Dinners, try our:

Baked Fish with Lemony Herbed Breadcrumbs

Gluten-Free Fish Tacos

Salmon Teriyaki Bowls

Creamy Tuscan Salmon

Salmon Cobb Salad

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Recipe

 

Salmon with Lemon Yogurt Sauce gluten-free easy summer dinner recipe
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Salmon with Lemon Herb Yogurt Sauce

A simple gluten-free summer meal! Easy Baked Salmon topped with a fresh + creamy Lemon Herb Yogurt Sauce, and served with roasted vegetables... a mouthwatering meal that is a taste of summer!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Gluten-Free, Nut-Free, Egg-Free
Keyword: Easy salmon dinner, easy gluten-free salmon dinner, lemon herb yogurt sauce, salmon with lemon herb yogurt sauce, salmon summer meal, gluten-free summer meal, protein packed lemon herb yogurt sauce
Servings: 4
Author: Healthy Gluten-free Family

Ingredients

Each plate

  • 1 6oz piece Baked salmon
  • Lemon Herb Yogurt Sauce
  • Roasted potatoes
  • Roasted zucchini or vegetable of choice

Easy Baked Salmon

  • 4 6oz pieces salmon more or less to taste
  • salt and pepper to taste
  • 1-2 tablespoons olive oil more or less as needed

Lemon Herb Yogurt Sauce

  • 1 cup plain Greek Yogurt we used Fage 0% milkfat
  • 2 tablespoon fresh lemon juice
  • 1/2 cup finely chopped fresh herbs. Recommended mix: 3 tablespoons parsley, 2 tablespoons chives, 2 tablespoons fresh mint, 1 tablespoon dill or a mix of basil and rosemary.
  • 1/8 teaspoon kosher salt, more or less to taste
  • fresh pepper (we use several generous turns of the pepper mill)

Roasted Potatoes

  • 2-3 large Idaho or Russet potatoes scrubbed and cut into 1-2 inch pieces, skin left on
  • approx 1-2 tablespoons olive oil or oil of choice
  • kosher salt to taste

Roasted Zucchini

  • 2-3 large zucchini, cleaned, cut into 1/4 inch slices, skin left on try to slice approximately the same size so that they bake evenly
  • spray olive oil or oil of choice alternatively, brush on oil of choice
  • kosher salt to taste

Instructions

Easy Baked Salmon

  • Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. **If you have one oven or are baking fish and vegetables in the same oven, at the same time, preheat to 400 degrees F
  • Lightly coat both sides of salmon in olive oil and place on prepared baking sheet. Season generously with salt and pepper, to taste.
  • If baking at 350 degrees, bake on the middle rack for 15-17 minutes or until salmon is tender -- it will be flaky with using a fork to slice. Let sit one minute before serving.
    If baking at 400 degrees, bake on the middle rack for 10-14 minutes or until salmon is tender -- it will be flaky with using a fork to slice. Let sit one minute before serving.

Lemon Herb Yogurt Sauce

  • In a medium bowl, combine yogurt, lemon juice, and herbs. Sprinkle with salt and pepper to taste, and stir to combine. It will be smooth and creamy. Set aside.
    Can be made ahead and stored in a sealed container for several days -- give a good stir before serving.

Roasted Potatoes

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper if using.
  • Toss cut potatoes with olive oil (enough to coat) and lay in an single layer on the prepared baking sheet. Sprinkle with kosher salt.
  • Bake for 30 minutes or until golden and crispy.
    Pro Tip: The top rack gets them crispiest so consider rotating pans midway through, or move whichever was on the middle rack to the top rack for five minutes at the end.

Roasted Zucchini

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper if using.
  • Lay in a sliced zucchini in a single layer on the baking sheet. Lightly spray or brush the top side with olive oil, sprinkle with kosher salt.
  • Bake for 30 minutes until tender and slightly crisp.
    Pro Tip: The top rack gets them crispiest so consider rotating pans midway through, or move whichever was on the middle rack to the top rack for five minutes at the end.

Plate it!

  • On each plate, place the baked salmon, roasted potatoes and roasted zucchini, top the salmon with a generous portion of Lemon Herb Yogurt Sauce (you may even want more for dipping!) and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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