Greek salmon for Passover

BY SUSIE FISHBEIN, courtesy Dannon All Natural,


1 ¼ cups Dannon® All Natural plain yogurt

3 pounds salmon fillet, with skin, pin bones removed

20 kalamata olives, pitted, coarsely chopped

15 cherry tomatoes, finely chopped

1 ½ teaspoons dried oregano

6 cloves fresh garlic, minced

2 tablespoons chopped fresh dill, stems discarded, divided

6 sprigs fresh oregano, for garnish


1. Preheat oven to 375.

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. Remove ¾ cup of yogurt and transfer to small bow. Mix in tablespoon of chopped dill. Spread dilled yogurt in thin layer over salmon. Top with olive/tomato mixture, evenly covering all of salmon. Bake for 30 minutes.

5. Stir remaining tablespoon of dill with remaining yogurt. To serve, slice salmon and transfer to plates. Garnish each plate with a dollop of dill sauce and a fresh oregano sprig.

Serves 6