Herb-and-Yogurt Baked Whole Salmon Fillet

Points

Total Time: 38 min

Prep: 18 min

Cook: 20 min

Serves: 8

Easy

A creamy, tangy, herb-infused yogurt sauce pairs beautifully with salmon and citrus in this easy-yet-impressive meal. The yogurt sauce, a light take on creamy Green Goddess dressing, mellows when baked and the herbs infuse the fish with flavor. If you don’t want to pull out your food processor to make the yogurt sauce, you’ll need to finely chop the herbs, then just whisk the sauce ingredients together in a bowl. Feel free to substitute any variety of fresh herbs that you like. Rosemary, thyme, and oregano are all good choices.

Ingredients

¾ cup plain fat-free yogurt, (regular, not Greek)
½ cup chives, chopped (plus more for garnish)
½ cup fresh parsley, flat-leaf Italian, packed
¼ cup basil, fresh, leaves, packed
2 tbsp fresh tarragon, (plus more for garnish)
3 tbsp fresh lemon juice
½ tsp sea salt
2 pounds uncooked farmed salmon fillets with or without skin, but with skin recommended
⅛ tsp black pepper, freshly ground (or to taste)
1 medium lemon, cut into 8 wedges

Instructions

Preheat oven to 400°F.
In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.
Serving Size: 3 1/2 oz salmon fillet.

The WW Logo, Weight Watchers, Points, and ZeroPoint are trademarks of WW International, Inc. ©2023 WW International, Inc. All rights reserved. ©2023 Weight Watchers of Philadelphia, all rights reserved.