Hannaford homepage
Close

Print This Recipe

Greek Salmon

Avreage Rating

null

Get Ready

Servings: Serves 6

Cook Time: 30 minutes

Prep Time: 20 minutes

Ingredients

1 1/4 cup low-fat plain yogurt
3 lb Salmon fillets, skin on, pin bones removed
20 each kalamata olive, pitted, coarsely chopped
15 each cherry tomato, finely chopped
1 1/2 teaspoon dried oregano
6 each Cloves garlic, minced
2 tablespoon chopped dill

Directions

1. Preheat oven to 375 degrees F.
2. Line strainer with a double layer of paper coffee filters. Set strainer over sink. Place yogurt into strainer and allow water to strain.
3. Cover a baking pan with parchment paper. Place salmon onto pan. Set aside.
4, In small bowl, mix olives, tomatoes, dried oregano and garlic.
5. Remove 3/4 cup of yogurt and transfer to small bow. Mix in tablespoon of chopped dill.
6. Spread dilled yogurt in thin layer over salmon.
7. Top with olive/tomato mixture, evenly covering all of salmon.
8. Bake for 30 minutes.
9. Stir remaining tablespoon of dill with remaining yogurt.
10. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.
Recipe courtesy of Dannon Smart Swap Recipes.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 411 kcal (20%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 8 g (40%)
Cholesterol 121 mg (40%)
Sodium 439 mg (18%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 8 g (32%)
Protein 59 g (98%)
Vitamins
Vitamin A 369 IU (7%)
Vitamin C 53 mg (88%)
Minerals
Calcium 201 mg (4%)
Iron 10 mg (16%)

send to printer

loading