A yogurt marinade does double duty on this salmon, tenderizing the fish while coating it in live cultures that survive the oven better than you'd think.
Ingredients
- 4 salmon fillets
- 3/4 cup plain whole-milk yogurt with live cultures
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tbsp fresh dill, chopped
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Whisk yogurt, garlic, lemon zest and juice, dill, and paprika together in a bowl.
- Coat salmon fillets in the marinade and refrigerate for 1 hour.
- Preheat oven to 400°F and line a baking sheet with parchment.
- Scrape excess marinade off the fillets, place them on the sheet, and drizzle with olive oil.
- Bake 12 to 15 minutes until the salmon flakes easily with a fork.
Nutrition Facts (per serving)
| Calories | 310 |
| Total fat | 18g |
| Total carbohydrates | 3g |
| Dietary fiber | 0g |
| Protein | 33g |
| Sodium | 260mg |
Why This Is Good for Your Gut
The yogurt marinade's Lactobacillus bulgaricus and Streptococcus thermophilus cultures, combined with the salmon's omega-3 fatty acids, work together to help reduce gut inflammation.
Fish night, upgraded by bacteria you actually want. Keep fish on the menu with Baked Cod with Herb Crust and Roasted Leeks or Grilled Shrimp Skewers with Chimichurri, and see why a Pescatarian Diet and Your Gut is worth considering.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
