Salmon with fennel yogurt sauce

It is not the most common thing at Christmas or this time of year in general, but that doesn’t make it any less delicious. I really liked this dish because it is delicious and super light. ** An important thing for me in these times where desserts, snacks, drinks and in general zero-light meals are abundant in everyone’s home. This salmon with yogurt sauce is very easy to make 🙂 Try it if you’re craving something lighter.

** Ingredients **

• 2 cups of Greek yogurt
• 1/4 cup fresh, chopped chives
• 2-3 cloves of garlic, minced
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper
• 3 1/4-lb whole salmon, skin removed
• 1 tablespoon olive oil
• 2 tablespoons fennel seeds
• 1 lemon, sliced (to decorate)

Preparation

• Up to 3 days in advance: In a medium bowl, combine the yogurt, chives, garlic, salt and pepper to taste. Transfer it to a plate, cover it and leave it in the refrigerator.
• 2 days ahead: Line a large baking sheet with parchment. Place the salmon skin side down. Brush with oil, sprinkle with fennel seeds and 1 teaspoon each salt and pepper. Cover and reserve in the refrigerator.
• Leave the salmon at room temperature for 30 minutes. Meanwhile, preheat oven to 400°F.
• Bake the salmon until just cooked, approximately 25 minutes.
• Use parchment to move the salmon to the plate. Cut crosswise into pieces and decorate with lemon. Serve the yogurt sauce on the side or on top.