Dill-Tarragon Salmon10 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This baked salmon recipe is quick, easy, and impressive.” - by sylvaere
Original recipe yields 4 portions
- Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
- Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
- Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.
Amount Per Serving (4 total)
- 313 cal
- 19.3 g
- 3.3 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Prepared this a little differently and it turned out fabulous. I mixed the yogurt, mayo, lemon, tarragon and dill together earlier in the day and let sit in fridge to allow the flavors to really blen..." See mored together. I increased the amount of lemon (squeezed about a quarter of a whole lemon -- about 1/2 TBSP) because I find lemon really neutralizes any 'fishy' taste. I eliminated the mozzarella cheese entirely and did not mix in the parmesan cheese at this point. When it came time to bake, I spread the above mixture onto the fish and baked at 400 for 15 min. I then grated parmesan cheese on top of each fillet and placed under broiler to brown for about 3 minutes. It was excellent and my husband, who doesn't like salmon, really liked it prepared this way. Many thanks for the recipe idea, will make again."
"found this recipe about 1/2 hour before my friends showed up, used fresh dill no tarragon or mozzarella and a dash of wheat germ- easy and delicious, they thought i had slaved over it!..." See more"
"A quick easy weeknight dinner. I'm giving it three stars because while it was tasty, it didn't blow me away. I wouldn't serve it to company, but I'd make it again for a quick weeknight meal. I might d..." See moreo a last minute broil next time to see if I could get the cheese in the sauce to get crusty and crunchy... it needs a little something extra, so if anyone tries something different, I'd be curious to hear about it. Thanks for a solid recipe though!"
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