Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately roasted salmon cooked at low temperature for perfect tenderness, served with a refreshing lemon-dill yogurt sauce that brightens the dish. This mediterranean-inspired seafood ready in about 35 minutes blends 6 oz each salmon fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Lightly oil a baking dish with 1 tbsp olive oil.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each), season with 1 tsp salt and 1/2 tsp black pepper, and drizzle with 1 tbsp olive oil. Place fillets skin-side down in the baking dish.
  3. Step 3: Roast salmon in the oven for 20-25 minutes until just cooked through and flaky but moist.
  4. Step 4: While salmon roasts, combine 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1 tbsp lemon juice, and 1 minced garlic clove in a small bowl. Mix well and chill.
  5. Step 5: Remove salmon from oven and serve immediately with a generous dollop of the lemon-dill yogurt sauce.

Equipment for this recipe

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Frequently asked questions

How long does Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Temperature Roasted Salmon with Lemon-Dill Yogurt Sauce?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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