Whole Roasted Greek Salmon

No one in my family is Greek. It’s really unfortunate because the Greek culture is so awesome. And Greek food is even better! Lucky for me one of my best friends in college was Greek, and because I went to school out of state and it was tough to travel home for every holiday, I got to spend a lot of holidays with her and her family. And let me tell you, the Greeks go all out. Some of my most fond food memories are at Greek holiday parties!

This Greek salmon with a cucumber and dill spiced dip is one of my favorites! We would usually have it for Greek Easter, but now that I’ve moved away from her and her family, I’ve adopted it as a pre-Thanksgiving meal. It’s especially nice the night before Thanksgiving because it’s light and refreshing, which is exactly what I need before a day full of feasting.

I get a whole salmon filet from my fishmonger and ask them to take the skin off. Then it’s doused with Spice Islands Dill Weed, salt and pepper, and roasted in the oven for a bit until it’s perfectly cooked and flaky. I serve it with a yogurt dip with cucumbers, olive oil, lemon juice and more Spice Islands Dill Weed mixed in. It’s a simple but flavorful dish that really packs a punch!

Whole Roasted Greek Salmon

Ingredients

For the salmon:

• 1 whole salmon filet, 2-3 pounds, skin removed
• 1 tablespoon olive oil
• ½ teaspoon Spice Islands Dill Weed
• ½ teaspoon Spice Islands Salt
• ½ teaspoon Spice Islands Cracked Black Pepper
• 1 lemon, sliced into thin rounds

For the sauce:

• 1 cup whole milk plain yogurt
• 1 Persian cucumber, finely chopped
• 1 teaspoon olive oil
• 1 teaspoon fresh lemon juice
• ½ teaspoon Spice Islands Dill Weed
• Spice Islands Salt and Spice Islands Cracked Black Pepper to taste