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Method

1. Preheat oven to 180°C.

2. Combine the yoghurt, capers and 1 tbsp each of lemon zest and juice and season with sea salt and cracked pepper.

3. Onto a baking tray, place salmon fillets. Season with lemon juice and cracked pepper.

4. Bake for 15 minutes or until cooked to your liking.

5. Serve each fillet with a dollop of the sauce and a twig of fresh dill.

Ingredients

4 x 180g salmon fillets

1 cup Greek yoghurt

2 tsp capers, rinsed and chopped

1 lemon

Ingredients

8 Serves*
4 x 180g salmon fillets
1 cup Greek yoghurt
2 tsp capers, rinsed and chopped
1 lemon
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat oven to 180°C.
  2. Combine the yoghurt, capers and 1 tbsp each of lemon zest and juice and season with sea salt and cracked pepper.
  3. Onto a baking tray, place salmon fillets. Season with lemon juice and cracked pepper.
  4. Bake for 15 minutes or until cooked to your liking.
  5. Serve each fillet with a dollop of the sauce and a twig of fresh dill.

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