Easy and Festive Christmas Salmon (holiday dinner)
Servings: 3 -4
Make this Easy & Festive Christmas Salmon for your holiday dinner! With feta, pomegranate, dill & pistachios, it's sure to impress!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
- 1.25 - 1.5 lbs (550-650 grams) whole large salmon filet
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/3 cup plain greek yogurt
- 2 tbsp Smak Dab White Wine & Herb Mustard (or dijon, old style dijon, grainy or other white wine mustard)
- 2 tsp fresh dill
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1 large (or 2 small) clove garlic, pressed
- 3/4 cup crumbled feta cheese
Toppings
- 1/2 cup pomegranate seeds
- 1/3 cup chopped salted pistachios
- 1/4 cup fresh chopped dill
- olive oil
- squeeze of lemon juice
- salt and pepper
Instructions
- Preheat the oven to 325F and line a baking sheet with parchment paper.
- Add the large salmon filet to the parchment paper lined baking sheet and season with 1 tsp salt and ½ tsp pepper. Set aside.
- In a medium bowl mix together the Greek yogurt, mustard, fresh dill, lemon zest, lemon juice and pressed garlic clove. Mix to combine and then spread all over the salmon filet.
- Sprinkle the crumbled feta cheese over the salmon and then bake for 24-30 minutes until the internal temperature of the salmon measures 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork. Let the salmon rest for 5 minutes before serving.
- While the salmon is baking, mix together the fresh chopped dill, pomegranate seeds and chopped pistachios. Set aside.
- Garnish the salmon with the fresh dill - pomegranate seeds - pistachios mixture and then drizzle with olive oil, pinches of salt and pepper and juice from half a lemon.
- Use a spatula or knife to cut servings (don't worry if they're not perfect as salmon will sort of flake as you cut it once cooked). Serve pieces and enjoy!
Notes
- If you don't have a thermometer, there are a couple ways to check if the salmon is cooked: (1) Use a fork at the thickest part of the filet and sort of twist gently to see if it flakes easily. (2) Check the colour of the salmon at the thickest part, it will turn from translucent to opaque. (3) Use a metal cake tester or the tines of a fork to prick the middle or thickest part of the salmon filet; if the tester comes out lukewarm, its not done yet. If the tester comes out hot, it's definitely done!
- Steelhead trout also works well in this recipe if you can't find salmon.
- If you can't find one large whole salmon fillet, swap for 1.25-1.5 lbs of small salmon filets (3-4 filets depending on how many people you're serving). Then, just divide the yogurt sauce, feta and toppings between the filets.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!