Name: Baked Salmon with Spring Salad and Caper Yogurt Sauce
Total time: PT2700.0S
Yield: 4
Ingredients: 1 Salmon Fillet; 1 Onion; 2 handful Fresh Dill; 1 Lemon; 2 Lemon; 50 milliliter White Wine; 50 milliliter Water; to taste Salt; to taste Ground Black Pepper; 1 cup Plain Greek Yogurt; 2 tablespoon Extra-Virgin Olive Oil; 2 tablespoon Capers; 2 tablespoon Fresh Parsley; 2 tablespoon Fresh Dill; 2 tablespoon Fresh Mint; 1 pinch Salt; 1 pinch Ground Black Pepper; 1 Lemon; 250 gram Snow Peas; 15 stalk Asparagus; 150 gram Watercress; 1/2 Fennel Bulb; 1/2 Red Onion; 1/3 cup Extra-Virgin Olive Oil; 2 tablespoon White Wine Vinegar; 1 pinch Salt; 1 pinch Ground Black Pepper; 100 gram Feta Cheese; as needed Ice

Baked Salmon with Spring Salad and Caper Yogurt Sauce

Recipe

5.0

3 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.

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