Christmas salmon with yogurt dill sauce

A side of salmon is a luxurious centrepiece for Christmas.

Serves 10-11


1-1.2kg side of New Zealand salmon, skin on and pin bones removed

2 tablespoons olive oil

Salt and black pepper

2 tablespoons fresh pomegranate seeds to serve

Fresh green leaves to serve – parsley, dill, fennel, young beet leaves, etc

Yoghurt dill sauce

½ cup thick yoghurt

Small handful of fresh dill, chopped finely

1 tablespoon pomegranate molasses

Salt and pepper to season


1. Heat the oven to 120 ̊C. Line a roasting dish with baking paper.

2. Lay salmon on paper. Brush with olive oil, season well with salt and pepper and bake for 30-35 minutes or until just cooked through. Remove from oven and allow to cool.

3. To make the sauce, whisk together all the ingredients until smooth. Thin with ice-cold water if it’s too thick. Taste and season accordingly.

4. Transfer cooked and cooled salmon to a serving plate. To serve, drizzle with yoghurt dill sauce and scatter greens and pomegranate seeds over top.

Nici’s Note

For a smaller group, use salmon fillets and shorten the cooking time.


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