Simple baked salmon with dill yoghurt
Ingredients
- 3kg whole salmon, from sustainable sources, scaled, filleted and pin-boned, or use 2 x 1.2kg sides of salmon fillet
- 8 sprigs of fresh rosemary
- extra virgin olive oil
- For the dill yoghurt
- 500g fat free natural yoghurt
- a bunch of fresh dill, chopped
- juice and zest of 1 lemon
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