Recipe

Hosted By
DnD

		Roasted Salmon with Artichoke Hearts and Leeks with Lemon-Dill Yogurt Sauce
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

ROASTED ARTICHOKE HEARTS AND LEEKS:

2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1/2 tsp kosher salt

1/4 tsp ground pepper

2 - 14oz cans quartered artichoke hearts, drained, rinsed, patted dry.

2 leeks, sliced thin and cleaned.

ROASTED SALMON:

4 salmon fillets

1/2 tsp kosher salt

1/4 tsp ground pepper

LEMON-DILL YOGURT SAUCE:

1 cup nonfat or low-fat plain Greek yogurt

1 tablespoon finely chopped fresh dill

2 tablespoons lemon juice

1/4 tsp garlic powder

salt & pepper to taste

ARTICHOKE & LEEKS: - Preheat oven to 425 degrees. Combine the oil, lemon juice, garlic, salt and pepper in a mixing bowl. Add the artichokes and leeks to the bowl and stir to coat evenly. On a baking sheet, add parchment paper then spread out the mixture in a single layer. Roast for 20 min or until the vegetables are slightly browned and crispy. SALMON: - While vegetables are roasting place salmon skin side down on a second baking sheet covered with parchment paper. Brush with olive oil then spinkle salt & pepper on top. Roast in the oven along side the veggies for 12 - 15 minutes or until desired doneness. LEMON-DILL YOGURT SAUCE: - Mix all ingredients in a small bowl. ASSEMBLE: - On a plate place 2-3 spoons of the Roasted Veggies then top with Salmon then Lemon Dill Yogart Sauce.