Mediterranean Herb-Crusted Salmon with Lemon-Dill Yogurt Sauce
This is a gourmet Mediterranean-inspired dish combining tender herb-crusted salmon, a creamy lemon-dill yogurt sauce, nutty roasted vegetable quinoa, and a bright feta-spinach salad. It balances protein, healthy fats, fiber, and micronutrients. Ideal for a weekend dinner or a special meal.
Prep & Cook Time
Prep time: 25 minutes
Marinating time: 15 minutes
Cook time: 25 minutes
Total time: 1 hour 5 minutes
Ingredients
For Herb-Crusted Salmon
4 salmon fillets (150–180 g each)
2 tbsp olive oil
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
½ tsp paprika
Salt and black pepper to taste
Zest of 1 lemon
For Lemon-Dill Yogurt Sauce
¾ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
1 small garlic clove, minced
Salt and pepper to taste
For Roasted Vegetable Quinoa
1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 red bell pepper, diced
1 zucchini, diced
1 small eggplant, diced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
2 tbsp pine nuts, toasted
For Feta-Spinach Salad
4 cups fresh baby spinach
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ cup crumbled feta cheese
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp dried oregano
Salt and pepper to taste
Instructions
1. Prepare Herb-Crusted Salmon
1. Preheat oven to 200 C (400°F).
2. In a small bowl, mix olive oil, oregano, thyme, garlic powder, paprika, salt, pepper, and lemon zest.
3. Rub mixture over salmon fillets and set aside for 15 minutes.
2. Make Lemon-Dill Yogurt Sauce
1. In a bowl, combine Greek yogurt, olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper.
2. Chill until ready to serve.
3. Cook Roasted Vegetable Quinoa
1. Toss bell pepper, zucchini, and eggplant with olive oil, oregano, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
3. Meanwhile, cook quinoa in vegetable broth according to package instructions.
4. When quinoa is done, gently fold in roasted vegetables and toasted pine nuts.
4. Prepare Feta-Spinach Salad
1. In a large bowl, combine spinach, red onion, cherry tomatoes, cucumber, and feta.
2. Drizzle with olive oil, red wine vinegar, oregano, salt, and pepper. Toss gently.
5. Cook Salmon
1. Heat a non-stick skillet over medium heat.
2. Sear salmon 2–3 minutes per side until golden, then finish in the oven for 5–7 minutes until cooked through (or bake directly at 200°C for 12–15 minutes).
6. Assemble the Plate
1. Place a scoop of roasted vegetable quinoa on the plate.
2. Add a salmon fillet on top or to the side.
3. Drizzle with lemon-dill yogurt sauce.
4. Serve feta-spinach salad alongside.
5. Optional: garnish with extra dill, lemon wedges, or pine nuts.
Tips
Toast pine nuts carefully; they burn quickly.
Use a digital thermometer to avoid overcooking salmon (safe internal temp: 63°C / 145°F).
You can swap salmon for trout or cod.
Sauce can be made a day ahead for convenience.
Roast vegetables on high heat for caramelized edges.
Frequently Asked Questions FAQs
Q: Can this dish be made gluten-free?
A: Yes, quinoa is naturally gluten-free, and all other ingredients are safe.
Q: Can I make it vegetarian?
A: Substitute salmon with grilled halloumi or roasted chickpeas.
Q: How long can leftovers be stored?
A: Store cooked salmon and quinoa separately in airtight containers in the fridge for up to 2 days.
Nutritional Information
Calories 480 kcal
Protein 35 g
Fat 22 g
Carbohydrates 35 g
Fiber 7 g
Sugars 6 g
Sodium 600 mg