Serves 8.  Prep 20 minutes Cook 30 minutes

 

• 1.5 kg salmon fillet (whole side) pin boned with skin on

• ½ cup plain Greek-style yoghurt

• 2 green onions finely chopped

• 2 garlic cloves, crushed

• ½ cup firmly packed fresh mint leaves, chopped

• ½ cup firmly packed fresh flat leaf parsley, chopped

• 2 tablespoons chopped fresh dill

• 3 tomatoes seeded, finely chopped

• ¼ cup toasted pine nuts

• 2 tablespoons drained capers, chopped

• 2 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil (I use grape seed oil)

• Lemon wedges to serve

 

1.   Preheat oven to 180 c. Line a large baking tray with foil, then baking paper. Place salmon, skin side down on baking paper.

2.   Spread yoghurt on top of salmon.

3.   Combine, onion, garlic, herbs, tomato, pine nuts, capers, lemon juice and oil in a bowl. Press mixture evenly over yoghurt – I do it in diagonal strips for more drama. Season well with salt and pepper.

4.   Bake salmon for 25 to 30 minutes until cooked to your liking. Serve with lemon wedges.