Thank you so much to Better Homes and Gardens magazine for inspiring and sponsoring this simple, elegant baked salmon recipe. You can get inspired too by subscribing for just $4.99/year!
Yesterday was my sweet husband’s birthday. We have been together for a lot of birthdays. I think this year is something like year 24, which is what happens when you fall in love with your husband-to-be before you turn 16. Matt is an easy going guy who doesn’t need much to be happy, which is admirable but makes him very difficult to shop for. He really doesn’t want for anything, so beyond a few small gifts, we really focus his birthday celebration on the food.
This year I wanted to make something new and exciting (but not too complicated), so I looked to my latest copy of Better Homes and Gardens magazine for inspiration. I dare you to look at this magazine and not get inspired. There are so many creative and beautiful project, recipes, and decorating ideas that it’s hard to know where to start. The September issue featured blogger Sara Forte of Sprouted Kitchen throwing an outdoor dinner party that looked amazing.
Can I just say that you will probably never see a Better Homes and Gardens spread on The Weary Chef? No one wants to see photos of my family eating dinner in our cramped San Francisco dining room with a half-finished jigsaw table on one end of the table and the cat sneaking food off my 4-year-old’s plate while he runs around the house doing anything but eating. That stuff doesn’t make it into magazines, but I decided to try to bring some of the beauty of Sara’s style to Matt’s birthday dinner.
Thumbing through the article, I found so many recipes and table setting ideas I’d love to try, but I was especially drawn to this roasted salmon recipe. It couldn’t be much easier to make, but it is full of flavor from the lemon, fresh herbs, and tangy yogurt. It also makes for easy entertaining since you can prepare the salmon and sauce ahead of time and serve it cold. This worked perfectly for our birthday celebration because I could spend the evening with my honey instead of cooking in the kitchen.
We paired this perfect roasted salmon with a quinoa salad and refreshing cocktail that I’ll show you next week. Matt absolutely loved his birthday dinner, and I felt like a rockstar wife even though all the recipes were incredibly easy. What will inspire you in Better Homes and Gardens? You know they are going to have some AWESOME holiday projects and recipes coming up that you won’t want to miss. If you subscribe, you can get a full year of Better Homes and Gardens delivered right to your mailbox for only $4.99! For the entire year! That’s a lot of inspiration for a very small price.Print
- 1 1/2 pound salmon fillet
- 2 teaspoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1/2 lemon
- 1/2 cup plain Greek yogurt
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- Preheat oven to 325 degrees F, and line a baking sheet with parchment paper. (If you have a toaster oven, you can use that instead of heating up your large oven!)
- Place salmon on parchment skin side down. Drizzle fish with olive oil, and sprinkle with salt, pepper, and oregano. Rub oil in to evenly coat the fish, and bake in preheated oven for 25 minutes or until cooked through.
- Meanwhile, stir together juice from half the lemon, yogurt, and herbs. Season with salt and pepper to taste.
- Serve the salmon topped with the yogurt sauce or serve the sauce on the side. If desired, zest the lemon over the finished dish for color and an extra pop of lemon flavor.
Recipe adapted from Sara Forte’s Roasted Salmon with Herbs & Yogurt appearing in the September 2015 issue of Better Homes and Gardens magazine.
- Prep Time: 15
- Cook Time: 25
This is a sponsored post written by me on behalf of BHG. The opinions and text are all mine.