Roast salmon with yogurt and feta

(Sheryl Julian/Globe Staff)
By Elizabeth Navisky
Globe Correspondent / July 8, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

Not flashy but full of flavor, this roast salmon - cooked under a coating of yogurt and feta - is an easy summer dish. Serve the salmon on rice pilaf and spoon fresh peas tossed with butter and mint beside them. It’s almost too simple for a company meal, but the plate is elegant.

Olive oil (for the dish)
4 pieces skinless boneless salmon (5 ounces each)
Salt and pepper, to taste
3/4 cup plain Greek-style yogurt
1/2 cup crumbled feta (about 2 1/2 ounces)
1 clove garlic, grated
1. Set the oven at 500 degrees. Lightly oil a baking dish that will hold the salmon in one layer. Set it skinned side down in the dish and sprinkle with salt and pepper.

2. In a small bowl, combine the yogurt, feta, and garlic. Stir well. With the back of a spoon, spread the mixture over each piece of salmon.

3. Roast for 10 minutes or until the fish flakes easily.