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RECIPE
26 INGREDIENTS11 STEPS45MIN

Baked Salmon with Spring Salad and Caper Yogurt Sauce

5.0
1 Ratings
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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.
45MIN
Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4

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
Salt and Pepper

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
Salt and Pepper
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
Salt and Pepper
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
691
FAT
42.5 g
PROTEIN
52.6 g
CARBS
27.8 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, season with Salt and 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 and 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 in Extra-Virgin Olive Oil (1/3 cup) , White Wine Vinegar (2 Tbsp) , Salt and 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.
SAVE

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Nutrition Per Serving
Calories
691
% Daily Value*
Fat
42.5 g
54%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
112.0 mg
37%
Carbohydrates
27.8 g
10%
Fiber
8.1 g
29%
Sugars
12.7 g
--
Protein
52.6 g
105%
Sodium
568.1 mg
25%
Vitamin D
19.2 µg
96%
Calcium
366.3 mg
28%
Iron
5.9 mg
33%
Potassium
1379.2 mg
29%
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