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 - Olive oil - Greek yogurt - Lemon juice - Fresh herbs


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

Lightly coat both sides of the salmon in olive oil and place on the 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 the salmon is tender; it will be flaky with a fork to slice. Let it sit for one minute before serving.

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.

Toss the cut potatoes with olive oil (enough to coat) and lay them in a single layer on the prepared baking sheet. Sprinkle with kosher salt.

Bake for 30 minutes, or until golden and crispy.

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Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.