Ingredients

• 4 salmon fillets
• 2 tbsp (30 ml) olive oil
• 3/4 cup (200 g) yogurt
• 2 tbsp (30 ml) dill, chopped
• 1 tbsp (15 ml) lemon juice

Steps

1. Roast salmon at 400°F (200°C) for 12–15 minutes until just cooked.
2. Mix yogurt, dill, and lemon juice; season with salt. Serve with salmon.

Pairings

• Wine: Pinot Noir – light red that suits salmon; Chablis – steely acidity against the yogurt-dill sauce
• Beer: Kölsch – clean and delicate; Pilsner – crisp against the fatty fish