Ingredients
- ½ cup plain yogurt
- 1 tablespoon mayonnaise
- ¼ teaspoon lemon juice
- 1 teaspoon dried tarragon
- 1 teaspoon dried dill
- ¾ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese, optional
- 4 (4 ounce) salmon fillets, skin removed
What Makes This Recipe So Good
This dish combines fresh herbs that bring a bright, aromatic flavor to the rich, tender salmon. The dill and tarragon add a unique twist that feels both elegant and comforting. It’s a healthy meal that’s quick to prepare but tastes like you spent hours in the kitchen.
Cooking Pointers
- Use fresh herbs whenever possible for the best flavor.
- Don’t overcook the salmon; it should flake easily but remain moist inside.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute.
- Don’t overcook the salmon; it should flake easily but remain moist inside.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute.
Directions
Gently heat your oven to 400°F (200°C). Lightly spray a glass baking dish with some nonstick cooking spray to keep things from sticking. In a small bowl, mix together the yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan until well combined. Lay the salmon fillets in the baking dish and spread the cheese mixture evenly over the top of each piece. Pop the dish into the oven and bake for about 15 minutes, or until the salmon easily flakes with a fork. Once it’s done, take it out and let it rest for a minute before serving.
Best Pairings For This Dish
Serve with a light side salad or steamed vegetables to keep the meal fresh and balanced. A squeeze of lemon on top can brighten the flavors even more. This dish also pairs well with roasted potatoes or a simple rice pilaf.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to avoid drying out the fish. For best texture and flavor, enjoy the salmon cold in salads or as a sandwich filling if not reheating.
