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SideChef
Recipes
Gluten-Free
Baked Salmon with Spring Salad and Caper Yogurt Sauce
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Recipe

29 INGREDIENTS • 11 STEPS • 45MINS

Baked Salmon with Spring Salad and Caper Yogurt Sauce

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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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
45MINS
Total Time
$9.95
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Baked Salmon
Salmon Fillet
1
(700 g)
Salmon Fillet
Onion
1
Onion, thinly sliced
Fresh Dill
2 handfuls
Fresh Dill
Lemon
1
Lemon
cut into 5mm slices
Lemon
2
Lemons, halved
White Wine
3 Tbsp
White Wine
Water
3 Tbsp
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Caper Yogurt Sauce
Plain Greek Yogurt
1 cup
Plain Greek Yogurt
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Capers
2 Tbsp
Capers, roughly chopped
Fresh Parsley
2 Tbsp
Finely Chopped Fresh Parsley
Fresh Dill
2 Tbsp
Finely Chopped Fresh Dill
Fresh Mint
2 Tbsp
Finely Chopped Fresh Mint
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Lemon
1
Lemon, zested, juiced
2 tsp of juice needed
Spring Salad
Snow Peas
1 2/3 cups
Snow Peas
Asparagus
15 stalks
Asparagus
Watercress
4 1/3 cups
Watercress
Fennel Bulb
1/2
Fennel Bulb, thinly sliced
Red Onion
1/2
Red Onion, thinly sliced
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
White Wine Vinegar
2 Tbsp
White Wine Vinegar
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Feta Cheese
2/3 cup
Feta Cheese
Ice
as needed
Ice
mixed with water for the ice bath
Nutrition Per Serving
VIEW ALL
Calories
686
Fat
42.5 g
Protein
52.4 g
Carbs
26.2 g
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Baked Salmon with Spring Salad and Caper Yogurt Sauce
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
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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Tags
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Gluten-Free
Date Night
Low-Carb
Shellfish-Free
Dinner
Salmon
Seafood
Mother's Day
Spring
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