Bay Road Salmon
Yet another one of my father’s North Queensland fish dishes.
Quick, easy and very yummy!
Enjoy 🙂
- 1 Salmon fillet
- 1/2 cup Greek style yoghurt
- 2 onions (finely chopped)
- 2 garlic cloves (crushed)
- 1/2 cup fresh mint leaves (chopped)
- 1/2 cup parsley leaves (chopped)
- 2 tablespoons fresh dill (chopped)
- 3 tomatoes (finely chopped)
- 1/4 cup toasted pine nuts
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Lemon wedges (to serve)
- Preheat oven to 180C/160C fan-forced. Line a large baking tray with foil, then baking paper. Place salmon, skin-side down, on baking paper. Spread yoghurt over top of salmon.
- Combine onion, garlic, mint, parsley, dill, tomato, pine nuts, capers, lemon juice and oil in a bowl. Press mixture evenly over yoghurt layer. Season well with salt and pepper.
- Bake salmon for 25 to 30 minutes or until cooked to your liking. Serve with lemon wedges.