Baked Salmon with Broccoli, Fennel and Lemon-Dill Yogurt

Juicy baked salmon on crisp broccoli, fennel and red onions, served with a creamy lemon-dill yogurt. A filling sheet-pan dish with few carbs and plenty of vegetables.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 300 g Salmon fillet, skinless
• 250 g Broccoli, cut into florets
• 200 g Fennel bulb, cut into wedges
• 1 Stück Red onion, cut into wedges
• 2 EL Olive oil
• 1 Stück Lemon, juice and zest
• 1 Stück Garlic clove, finely minced
• 150 g Yogurt, 10% fat
• 1 Bund Dill, chopped
• Salt
• Black pepper

Method

1. Preheat the oven to 200 °C conventional heat and line a baking sheet with parchment paper.
2. Spread the broccoli, fennel and red onion on the sheet, toss with 1 tbsp olive oil, salt and pepper, and roast for 12 minutes in the oven.
3. Scrub the lemon under hot water, grate off the zest and squeeze out the juice. Stir the yogurt with the lemon zest, 1 tbsp lemon juice, garlic, half of the dill, salt and pepper, and chill.
4. Pat the salmon fillets dry, season with salt and pepper and brush with the remaining olive oil.
5. Push the vegetables to the edge of the sheet, place the salmon fillets in the middle and bake everything for another 10 to 12 minutes, until the fish is just cooked through in the center.
6. Drizzle the roasted vegetables with the remaining lemon juice, sprinkle with dill and serve with the lemon-dill yogurt.