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Prepared with Oikos® Greek
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1 1/4 cups Dannon® All Natural Plain Yogurt
3 pounds salmon fillet, with skin, pin bones removed
20 kalamata olives, pitted, coarsely chopped
15 cherry tomatoes, finely chopped
1 1/2 teaspoons dried oregano
6 cloves fresh garlic, minced
2 tablespoons chopped
Preheat oven to 375.
Line strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.
Cover a baking pan with parchment paper. Place salmon onto pan. Set aside.
In small bowl, mix olives, tomatoes, dried oregano and garlic. Remove 3/4 cup of yogurt and transfer to small bow. Mix in tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.
Stir remaining tablespoon of dill with remaining yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.
6 Servings (12 oz per serving)
*based on USDA database dated 9-Jan-06
Copyright ©2011 The Dannon Company, Inc.
OIKOS® is a registered trademark of Stonyfield Farm, Inc.
used under licenseby the Dannon Company, Inc.