Recipe: Delicious Salmon, squash and kale with lemon and dill yoghurt sauce

Salmon, squash and kale with lemon and dill yoghurt sauce. This Lemon Dill Salmon is topped with a creamy yogurt dill sauce and requires just a handful of ingredients. I can still remember the first time I started to like salmon. I always hated it as a kid, but things did change one day. Lemon and dill are a great pair in the marinade and in the creamy yogurt sauce. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt.

Even less on the list of grill classics, but still deserving is carrots: These get a. This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce. You can have Salmon, squash and kale with lemon and dill yoghurt sauce using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Salmon, squash and kale with lemon and dill yoghurt sauce

1. You need 2 of salmon fillets.
2. You need 100 g of curly kale.
3. You need Half of butternut squash.
4. You need Half of fennel.
5. You need 100 g of greek or natural yoghurt.
6. You need of Dill.
7. Prepare of Lemon juice.
8. It's of Smoked paprika.
9. It's of Salt.
10. It's of Pepper.
11. You need of Olive oil.

Whisk together yogurt, lemon zest, lemon juice, and mint leaves. Thin with water and season with salt and pepper to taste. Do add the dill to the lemon butter sauce and use fresh garlic if you have it. I put thin slices of lemon on the salmon for a nice look and some extra lemon flavor.

Salmon, squash and kale with lemon and dill yoghurt sauce instructions

1. Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
2. Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
3. Cook seasoned salmon in the oven or on the pan.
4. Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
5. Bring water to boil, add salt then blanch kale for 1 min.
6. Plate it up.

I also made a dill sauce (from this website) which I served alongside the salmon to dip in and I also made this with mushroom rice pilaf. This easy, gluten-free salmon and chard dish celebrates bright, fresh herbs in the yogurt sauce for the salmon and the cilantro and mint in the rice. Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. Heat wine, water, lemon, dill and peppercorns on medium heat in a sauté pan until close to boiling. Reduce heat to a bare simmer.