Salmon, squash and kale with lemon and dill yoghurt sauce. This Lemon Dill Salmon is topped with a creamy yogurt dill sauce and requires just a handful of ingredients. I can still remember the first time I started to like salmon. I always hated it as a kid, but things did change one day.

Salmon, squash and kale with lemon and dill yoghurt sauce Followed the recipes except added a little dill to both the salmon and the sauce. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and This salmon is a cooling summer dish.

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, salmon, squash and kale with lemon and dill yoghurt sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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This Lemon Dill Salmon is topped with a creamy yogurt dill sauce and requires just a handful of ingredients. I can still remember the first time I started to like salmon. I always hated it as a kid, but things did change one day.

To get started with this particular recipe, we must first prepare a few components. You can have salmon, squash and kale with lemon and dill yoghurt sauce using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Salmon, squash and kale with lemon and dill yoghurt sauce:

{Take 2 of salmon fillets.
{Get 100 g of curly kale.
{Get Half of butternut squash.
{Get Half of fennel.
{Prepare 100 g of greek or natural yoghurt.
{Make ready of Dill.
{Take of Lemon juice.
{Take of Smoked paprika.
{Get of Salt.
{Make ready of Pepper.
{Make ready of Olive oil.

For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce. Thin with water and season with salt and pepper to taste. This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm. Salmon is one of my favorite fishes to poach, and poaching fish fillets is one of the easiest and healthiest ways to cook fish.

Instructions to make Salmon, squash and kale with lemon and dill yoghurt sauce:

Cut butternut squash in cubes. Cover in olive oil and smoked paprika. Season it. Place butternut squash on the roasting tray and stick it in to pre heated oven. Cook it for about 20 min in 180 °C.
Cut fennel in half and cut the core out. Cut it in small chunks. Cover in olive oil and roast it for 15 min in 180 °C.
Cook seasoned salmon in the oven or on the pan.
Make dressing out of 100 g yoghurt, chopped dill and lemon juice. Tin it down with water. Add salt and pepper.
Bring water to boil, add salt then blanch kale for 1 min.
Plate it up.

By gently baking fish in a small amount of liquid, it stays moist and tender. Jump to the Baked Salmon Recipe with Lemon and Dill or watch our quick video below to see how we make it. Dress up simple roasted salmon fillets with a homemade dill-yogurt sauce that perfectly complements the fish's great flavor. However classic the classics are, we find salmon to be a protein of the most grill-worthy stature. Here, the delicate fish is lightly charred and served with a lip-smackingly good sauce of lemon, dill, cucumber, and yogurt.

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