How to make Salmon, squash and kale with lemon and dill yoghurt sauce for beginners

Salmon, squash and kale with lemon and dill yoghurt sauce - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Salmon, squash and kale with lemon and dill yoghurt sauce! A quick and easy dinner that is ready in under 40 minutes! 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. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature.

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. Do add the dill to the lemon butter sauce and use fresh garlic if you have it.

You can cook Salmon, squash and kale with lemon and dill yoghurt sauce with 11 Ingredients and 6 steps. See the following guide!

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

I put thin slices of lemon on the salmon for a nice look and some extra lemon flavor. It works well to wrap it all in foil to keep in all the sauce. Sprinkle with lemon zest and fresh dill. Whisk together all of the ingredients for the sauce and serve with the salmon.

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.

By gently baking fish in a small amount of liquid, it stays moist and tender. Jump to the Baked Salmon Recipe with Lemon and Dill or watch our quick video below to see how we make it. 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. This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm.