Moroccan Salmon with Lemon Dill Yogurt Sauce

5 from 1 vote

Moroccan Salmon with Lemon Dill Yogurt Sauce

This is a variation of our salmon with yogurt sauce base recipe. Moroccan salmon with lemon dill yogurt sauce is rich in aromatic spices and herbs and is full of flavor and nutrition. Try it out and let us know what you think!

Prep Time15

Cook Time10

Total Time25

Course: Main Dish

Cuisine: Moroccan

Servings: servings

Calories: 265kcal

Ingredients

Moroccan Salmon

~1 pound salmon filets, with skin
2 teaspoons Moroccan spice blend, such as ras el hanout*

Lemon Dill Yogurt Sauce

½ cup plain Greek yogurt
2 Tablespoons chopped fresh dill (~1 teaspoon dried)
1 small garlic clove, minced (~½ teaspon)
1 teaspoon lemon juice
¼ teaspoon lemon zest
Salt & pepper to taste

Instructions

Preheat oven to 400°F. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil.
Place salmon skin side down on the baking sheet. Rub spice blend onto the top and sides of the filets.
In a small bowl, whisk together yogurt, dill, garlic, lemon juice, and lemon zest. Add salt and pepper to taste.
Spread sauce over salmon (you might have extra depending on amount of salmon). Bake for ~10 minutes per inch of thickness or until salmon flakes easily when tested with a fork or internal temperature reaches 145ºF. Enjoy!

Notes

*If you do not have a Moroccan spice blend, you can make your own by combining the following ingredients:

½ teaspoon cumin

¼ teaspoon cinnamon

¼ teaspoon coriander

¼ teaspoon ginger

¼ teaspoon turmeric

¼ teaspoon salt

⅛ teaspoon cayenne

⅛ teaspoon black pepper

Let the spices sit on the salmon for ~15 minutes before cooking for increased flavor development.

Nutrition