Cooking With Rebec Vineyards: Salmon With Fresh Dill-Yogurt Sauce

Pairs With: Rebec Vineyards Chardonnay

Super Easy! Super Healthy! Super Yummy!

You can whip up this dinner with about 10 minutes of prep time and 15-20 minutes of unattended cooking time…add an additional 15 minutes if you want to roast some potatoes (we used sweet, but white potatoes work too).

Serves 4

Ingredients:

1/2 cup plain yogurt

3 sprigs fresh dill, chopped

2 cloves garlic, minced

1 Tablespoon Dijon mustard

1 lemon, halved

Salt

Pepper

4 salmon fillets

About 2 tablespoon olive oil

If Adding Roasted Potatoes:

3 sweet potatoes or 4 white potatoes unpeeled, cut into 1 inch pieces

Preheat Oven to 400 degrees

Step 1

Combine yogurt, dill, garlic, mustard and the juice of half a lemon in a small bowl. Stir until blended. Taste and add salt if necessary and pepper to your taste. Cover and refrigerate. (This can be done a day or two earlier)

Step 2 Skip if not adding potatoes

Line a rimmed sheet pan with foil and lightly oil. In a large bowl, toss the potatoes with salt and pepper and 1 tablespoon of olive oil. Spread the potatoes evenly on the pan. Roast for 15 minutes.

Step 3

After 15 minutes, remove sheet pan from oven and slide the potatoes to one half. Arrange the fish on the other half. Squeeze the juice of half a lemon on the fish. Brush with remaining olive oil. Lightly salt and add pepper. Return to oven and roast 15-20 minutes.

Step 4

Remove from oven and serve on a platter. Pour a bit of sauce over each fillet and pass the remaining sauce at the table.

Enjoy with a chilled bottle of Rebec Vineyards Chardonnay.

This recipe is from Rebecca’s kitchen. She is the daughter of Richard Hanson, founder of Rebec Vineyards. She’s “The Cook” of the family and enjoys using the bounty from her extensive organic gardens at Rebec Vineyards. If you love gardening, you can follow her on YouTube channel MountainViewGardens https://youtube.com/@mountainviewgardens