Baked Salmon with Avocado-Lime Greek Yogurt Sauce

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m


4 salmon filets (6-8 oz. per filet), can have the skin or not

2 cup greek yogurt

2 avocados (very ripe)

1 lime

1 tbsp cilantro

chili-lime salt (if available) to taste

salt and pepper

1 tbsp olive oil


Preheat oven to 350 degrees. To prepare the salmon filets, place skin side down. Lightly brush the filets with enough olive oil just to coat them. Then sprinkle the chili-lime salt and pepper and set aside.

For the Avocado-Lime sauce: In a food processor or blender, combine the greek yogurt, avocados (after peeling and seeding them), cilantro, and season with sea salt and pepper. Squeeze the lime juice into the mixture and if you want to add a little more lime flavor, grate a small portion of the rind and add to the processor. Once all components are added, pulse until everything is blended (should be a light green color).

Place the salmon filets skin side down in a lightly greased 9×13 baking dish. Cover the filets with the yogurt sauce so it is about a 1/4 inch thick on top. Bake the salmon for 15-20 minutes, until medium.

Serve. *There is a good possibility that you will have some leftover sauce. You can use it as a dipping sauce for vegetables or anything you can think of!

Serve with your favorite vegetable or salad. The salad shown here is tomatoes, bell peppers, red onions, cucumbers, feta cheese and kalamata olives tossed in olive oil and balsamic vinegar.

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