Roasted Salmon and Yogurt Sauce

After Thanksgiving I always end up craving things on the lighter side. This week I made a simple roasted salmon fillet with a cooling yogurt sauce to spoon over top. You can customize the sauce to your liking - adding and removing ingredients as you see fit.



Roasted Salmon Fillet with Yogurt Sauce
Serves 2 (with some left overs)

for Salmon:
1 lb Salmon Fillet, skin on
Olive oil
Salt
Pepper

for Yogurt Sauce:
8 oz Greek Yogurt (I used the full fat version, but you can substitute with lower fat content)
1/2 Cucumber, seeded and diced
1-2 small Tomatoes, seeded and diced
1 Shallot, minced
2 Tbs fresh Lemon Juice
2 Tbs fresh Mint, minced
Salt
Pepper

Brush salmon with olive oil and season with salt and pepper. Roast in over at 400 for approx. 12-15 mins. I tend to like my salmon done medium to medium-rare. If you like your salmon more well done, just continue cooking for about 5-8 mins.

Combine all ingredients for yogurt sauce in bowl and let sit in fridge will salmon cooks. The flavors will start to infuse as the sauce chills.

Once salmon is cooked to your liking. Plate and spoon yogurt sauce over top.

Leftovers Idea: Salmon Cakes

Keep any leftover salmon in the fridge. Once chilled completely, flake into a large bowl. Add 1 egg (slightly beaten), breadcrumbs (for 1 C salmon, use 1/3-1/2 C breadcrumbs), and 1 Tbs parsley (minced). Season with salt and pepper.
Form salmon mixture into patties and roll in additional breadcrumbs. Fry in a saute pan of hot olive oil until the breadcrumbs are crispy and egg has cook through.
Any extra yogurt sauce can be served on the side, as you would with tarter sauce.