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RECIPE
29 INGREDIENTS 11 STEPS 45min

Baked Salmon with Spring Salad and Caper Yogurt Sauce

5.0
1 Ratings
This Baked Salmon with Spring Salad and Caper Yogurt Sauce is the perfect spring meal. By baking the salmon as one large piece instead of slicing it into portions first, you end up conserving more of the natural moisture of the fish. Combined with a light Spring Salad and some tangy Caper Yogurt Sauce, this is one recipe you won't want to miss out on.
Baked Salmon with Spring Salad and Caper Yogurt Sauce Recipe | SideChef
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This Baked Salmon with Spring Salad and Caper Yogurt Sauce is the perfect spring meal. By baking the salmon as one large piece instead of slicing it into portions first, you end up conserving more of the natural moisture of the fish. Combined with a light Spring Salad and some tangy Caper Yogurt Sauce, this is one recipe you won't want to miss out on.
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
45min
Total Time
$10.06
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Whole Baked Salmon

1
(700 g)
1
Onion , thinly sliced
2 handfuls
1
cut into 5mm slices
2
Lemons , halved
3 Tbsp
White Wine
3 Tbsp
Water
to taste

Caper Yogurt Sauce

1 cup
Plain Greek Yogurt
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Capers , roughly chopped
2 Tbsp
Finely Chopped Fresh Parsley
2 Tbsp
Finely Chopped Fresh Dill
2 Tbsp
Finely Chopped Fresh Mint
1 pinch
1
Lemon , zested, juiced
2 tsp of juice needed

Spring Salad

1 2/3 cups
Snow Peas
15 stalks
4 1/3 cups
Watercress
1/2
Fennel Bulb , thinly sliced
1/2
Red Onion , thinly sliced
1/3 cup
Extra-Virgin Olive Oil
2 Tbsp
White Wine Vinegar
1 pinch
2/3 cup
Feta Cheese
as needed
Ice
mixed with water for the ice bath
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Nutrition Per Serving

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CALORIES
692
FAT
42.5 g
PROTEIN
52.6 g
CARBS
28.1 g

Cooking Instructions

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Step 1
Preheat the oven to 355 degrees F (180 degrees C).
Step 2
Lay Onion (1) , Lemon (1) , and a handful of Fresh Dill (2 handfuls) evenly on a baking tray. Place the Salmon Fillet (1) on top, and season with Salt (to taste) and Ground Black Pepper (to taste) . Sprinkle another handful of dill on top of the fillet.
Step 3
Pour Water (3 Tbsp) and White Wine (3 Tbsp) around the salmon fillet. Cover the baking tray with aluminum foil. Bake in the oven for 15-20 minutes until salmon is cooked through.
Step 4
While the salmon is baking, heat a griddle pan over medium-high heat until very hot. Place the Lemons (2) pieces cut side down on the griddle pan and cook for 1-2 minutes until a nice char is formed.
Step 5
In a medium mixing bowl, mix the Plain Greek Yogurt (1 cup) , Extra-Virgin Olive Oil (2 Tbsp) , Capers (2 Tbsp) , Fresh Parsley (2 Tbsp) , Fresh Dill (2 Tbsp) , Fresh Mint (2 Tbsp) , Salt (1 pinch) , Ground Black Pepper (1 pinch) , and the zest and 2 tsp juice of a Lemon (1) with a whisk. Cover and chill in the fridge until serve.
Step 6
In a large pot filled with lightly salted boiling water, cook the Snow Peas (1 2/3 cups) for 2 minutes and Asparagus (15 stalks) for 5 minutes. Immediately transfer to a bowl of water mixed with Ice (as needed) once cooked.
Step 7
Slice asparagus into 2-3cm long batons.
Step 8
In a small mixing bowl, add Extra-Virgin Olive Oil (1/3 cup) , White Wine Vinegar (2 Tbsp) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) , whisk to combine.
Step 9
In a large mixing bowl, combine snow peas, asparagus, Watercress (4 1/3 cups) , Fennel Bulb (1/2) , and Red Onion (1/2) together, drizzle with dressing and toss to coat.
Step 10
Crumble the Feta Cheese (2/3 cup) on top.
Step 11
Serve the salmon with charred lemon for squeezing over the top, alongside the Caper Yogurt Sauce and Spring Salad.

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Nutrition Per Serving
Calories
692
% Daily Value*
Fat
42.5 g
54%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
112.0 mg
37%
Carbohydrates
28.1 g
10%
Fiber
8.2 g
29%
Sugars
13.0 g
--
Protein
52.6 g
105%
Sodium
568.2 mg
25%
Vitamin D
19.2 µg
96%
Calcium
367.5 mg
28%
Iron
5.9 mg
33%
Potassium
1379.2 mg
29%
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