Roasted Salmon with Spinach Yogurt Sauce

Servings 6 servings


  • 6 6-ounce salmon steaks (or any firm flesh white fish fresh or frozen)
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 cup plain Greek yogurt
  • 2 tablespoons horseradish sauce
  • 1 teaspoon dried dill
  • 4 cups spinach
  • 1/4 cup dry white wine or use low sodium chicken broth
  • 1 clove garlic minced


  • Preheat the oven to 375 degrees.
  • On a large baking sheet, add 2 tablespoons olive oil, salmon and sea salt and freshly ground black pepper to taste and roast for 10 to 15 minutes until fish flakes easily with a fork.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté spinach and 2 minutes, and add wine and sauté 3 to 5 minutes until liquid evaporates.
  • In a blender or food processor, add yogurt, horseradish, dill, and spinach and blend 2 to 3 minutes until smooth.
  • Serve fish with yogurt sauce.


SERVING SUGGESTION: Brown rice and steamed broccoli.
VEGETARIAN: Use eggplant instead of salmon steaks and vegetable broth if not using white wine.
GLUTEN FREE: Make sure wine or broth is gluten free.
NUTRITION: 216 Calories; 12g Fat (52.1% calories from fat); 23g Protein; 1g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 110mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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