Roasted Salmon with Herbed Yogurt

Oven 325° 25 Min Prep 25 Min Roast Serves 8

2 ½ lb Wild Salmon Fillet (salt and pepper to taste)

1 Tbsp Extra Virgin Olive Oil (EVOO)

2 tsp Dried Oregano, Crushed

1 Med Lemon Zest (set aside) and Juiced

1 Cup Greek Yogurt Plain

½ Lg English cucumber, finely chopped

3 Tbsp Minced Shallots

2 Tbsp Flat Leaf Parsley Chopped

2 Tbsp Chopped Fresh Dill weed

2 Tbsp Chopped Fresh Basil

½ Tsp Sea Salt

½ Tsp Cracked Black Pepper & Dash Crushed Red Pepper

Line a shallow baking pan with parchment lightly sprayed. Place salmon on baking sheet. Rub with olive oil Sprinkle with salt, pepper. Sprinkle with oregano. Roast for 25-30 minutes (until flaky in center).

Mix yogurt with the remaining herbs, the zest, ½ lemon juice and cucumber. Drizzle salmon with ½ lemon. Drizzle with olive oil and place a dollop of the yogurt on each serving. Garnish with additional lemon zest and parsley if desired.