Greek Salmon Avocado Boats with Lemon Herb Yogurt Sauce

Allergens

Fish (Salmon), Dairy (Greek Yogurt)

Ingredients

• 1 salmon fillet (6 oz), skin removed 1 medium avocado, halved and pitted 1/2 lemon, juiced 1 cup Greek yogurt 2 tbsp fresh dill, chopped 2 tbsp fresh parsley, chopped 1 clove garlic, minced Salt and pepper, to taste Olive oil, for brushing

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the salmon fillet with olive oil and season with salt and pepper. Place it on the prepared baking sheet.
3. In a medium bowl, combine the Greek yogurt, lemon juice, dill, parsley, and minced garlic. Mix well and set aside.
4. Cut the avocado in half, remove the seed, and gently press to loosen the flesh from the skin without mashing it.
5. Carefully remove a thin slice from the center of each avocado half to create a small indentation for the salmon.
6. Place the avocado halves on the baking sheet with the salmon. Brush the avocado boats with olive oil and season them with salt and pepper, if desired.
7. Bake the salmon for 10 12 minutes or until cooked through. The internal temperature should reach 145°F (63°C).
8. Remove the salmon from the oven and let it rest for a few minutes.
9. To serve, place the cooked salmon on top of the avocado halves and spoon the lemon herb yogurt sauce over the salmon and around the edges of the avocado boats.

Chef’s Insight

To add more texture to this dish, you can sprinkle some toasted almond slivers on top of the avocado boats before serving.

Notes

You can adjust the seasoning according to your taste preference.