Dill-Crusted Salmon with Herbed Lemon Yogurt Sauce

The bold flavors of the dill-specked crust and the chervil-spiked lemon sauce balance the richness of the salmon in this delicious dish. Serve with a lightly dressed spinach salad to round out the meal.

Erica Policow

Dill-Crusted Salmon with Herbed Lemon Yogurt Sauce

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    2 ounces crusty bread, torn into pieces Extra virgin olive oil, for drizzling
    2 tablespoons freshly chopped dill 3 ounces Greek yogurt
    1/4 teaspoon salt 2 teaspoons lemon juice
    4 (6-ounce) salmon fillets 1/2 teaspoon lemon zest
    Freshly ground black pepper 2 tablespoons freshly chopped chervil
    1 tablespoon plus 2 teaspoons Dijon mustard, divided


    Prep: 20 min Total:
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    • 1

      Preheat oven to 400 degrees F. In a food processor, pulse the bread to make coarse crumbs. In a large shallow bowl or plate, combine the breadcrumbs, dill and salt.

    • 2

      Season salmon with pepper. Spread 1/2 teaspoon Dijon mustard over the top of each fillet. Carefully dip the Dijon-coated side of each fillet into the breadcrumbs, pressing down gently to help them adhere.

    • 3

      Place salmon skin side down on a parchment-lined baking sheet. Drizzle the top of each fillet with a bit of olive oil, then bake 12 to 18 minutes, or until cooked to your desired doneness.

    • 4

      Meanwhile, in a small bowl, combine the remaining tablespoon of Dijon mustard with the yogurt, lemon juice, lemon zest and chervil. Serve salmon with sauce on the side for dipping.

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