Greek-Style Baked Salmon with Tzatziki Drizzle
Ingredients
- 700 g salmon fillets
- 200 g Greek yoghurt
- 0.5 cucumber
- 2 garlic cloves
- 20 g fresh dill
- 1 lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 39.4 g
- Carbohydrate
- 4.9 g
- of which sugars
- 3.6 g
- Fat
- 35.4 g
- of which saturates
- 9.6 g
- Fibre
- 1.6 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Place the salmon fillets on a lined baking tray, drizzle with olive oil, and sprinkle with oregano, salt, and pepper.
- 2
Bake for 15–18 minutes until cooked through and lightly golden.
- 3
Meanwhile, grate the cucumber and squeeze out as much water as possible using a clean tea towel. Crush the garlic.
- 4
Mix the cucumber and garlic into the Greek yoghurt with most of the dill and a squeeze of lemon juice. Season well.
- 5
Plate the salmon and spoon the tzatziki generously over each fillet. Scatter with the remaining dill and serve with roasted potatoes or a warm pitta.
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