Crunchy Breaded Salmon With Chobani Yogurt
Crunchy Breaded Salmon combines Chobani® Non-Fat Plain Greek Yogurt with Italian panko crumbs to create a delicious meal that is simple enough for weeknights and elegant enough for a holiday dinner!
Servings 4 people
- 8 oz. Salmon Filet
- 4 tablespoons Chobani® Non-Fat Plain Greek Yogurt
- 1 cup panko breadcrumbs with Italian seasoning
- salt and pepper to taste
- ½ teaspoon garlic powder
- 1 cup Chobani® Non-Fat Plain Greek Yogurt
- 4-5 tablespoons freshly chopped dill
- zest and juice of ½ lemon
For the Crunchy Breaded Salmon: Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly spritz with cooking spray). Place salmon skin-side down on the baking sheet. Salt and pepper salmon and cut into 4 even pieces (you can also keep the salmon whole and cut it into serving portions after baking).
Use the back of a spoon to spread Chobani® Non-Fat Plain Greek Yogurt over the top of the salmon and press panko crumbs on top of the yogurt (use about a tablespoon of yogurt and ¼ cup panko per portion of salmon). Sprinkle garlic powder and a little more salt and pepper on the panko. Bake for 12 minutes, or until the salmon turns light pink and flakes easily with a fork.
For the Greek Yogurt Dill Sauce: Mix all ingredients in a bowl. Serve baked salmon with 1-2 tablespoons of dill sauce and a side of steamed asparagus.
This recipe is easily scalable--if you have a large crowd, figure about 2 ounces of salmon per person and increase the size of the salmon, yogurt, and panko accordingly.