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Sriracha adds a little heat to the cool, refreshing sauce atop this tender, flaky salmon.

I absolutely adore salmon. It’s one of the first types of fish I really enjoyed, and I was under the impression that it would be tricky to make at home. But it’s not at all! And its much less expensive to make it at home than it is to buy it from a restaurant.

This meal, for instance was a snap to put together. I bought one big piece of organic salmon and used things I had in the crisper for the accompaniments. A simple mix of veggies roasts away in the oven, the salmon cooks up in just a few minutes, and an impressive, restaurant-quality dinner is yours for a fraction of the cost!

The thing that really takes this dish over the top is the sauce. I used my favorite 0% Fat Greek Yogurt from Stonyfield, mixed in some fresh herbs, lime zest and juice, some Sriracha for a kick of heat and a bit of honey to balance it all out. It was the perfect accompaniment, and really wowed my family at the dinner table.

Speaking of yogurt, longtime readers know how much of a fan I am of all things Stonyfield. I’m honored to be able to work with and develop recipes for them! I remember for the longest time, I couldn’t find the quart sized Greek yogurt at my local supermarket. Do they have any idea how many of those smaller cups we go through in my house?! They’re finally stocking it, and I couldn’t be happier. I’m a busy mom and don’t have time to always visit multiple stores.

This year, Stonyfield is making their organic yogurt accessible to even more people by increasing the number of Walmart stores that sell their products. I grew up in the Midwest, and I know that a lot of people who live in smaller towns rely on stores like Walmart for their grocery shopping. There are members of my family back there that have been bummed for years that organic foods aren’t as easy to come by when they’re out shopping. Hopefully they’ll be able to find these products much more easily now – hooray!

Crispy Skinned Salmon Over Roasted Veggies with Cilantro Mint Yogurt Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 Servings 1x

Description

Sriracha adds a little heat to the cool, refreshing sauce atop this tender, flaky salmon.

Scale

Ingredients

For Roasted Veggies:

10 ounces haricot verts
1 bunch broccolini
4 bell peppers, seeded and sliced (I used a mix of red/green/orange/yellow)
1 medium yellow onion, sliced
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

For Sauce:

1/2 cup plain Greek yogurt (I used Stonyfield 0% Fat)
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh mint, finely chopped
1/2 teaspoon fresh lime zest
1 1/2 teaspoons fresh lime juice
1 teaspoon honey
1/2 teaspoon sriracha
1/2 teaspoon kosher salt

For Salmon:

4 skin-on salmon fillets (about 6 ounces each)
2 tablespoons sunflower or peanut oil
Kosher salt and freshly cracked black pepper

Instructions

For Roasted Veggies: Preheat oven to 425°F. Place haricot vests, broccolini, bell peppers and onion in a large bowl. Drizzle with olive oil, season with salt and pepper and toss well to combine. Spread veggies out on a large, rimmed baking sheet. Bake in preheated oven for 15 minutes, stir, then bake for another 10 minutes, or until they reach your desired level of doneness.
For Sauce: While veggies are roasting, in a small bowl mix together Greek yogurt, cilantro, mint, lime zest, lime juice, sriracha and salt. Set aside.
For Salmon: Heat oil in a large, non-stick skillet over medium-high heat. Pat the salmon dry with paper towels and season both sides well with salt and pepper. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two – until the salmon reaches your desired degree of doneness.
To Serve: Divide roasted veggies between 4 plates. Top each with one salmon fillet, skin-side up, and 2 tablespoons of sauce. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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