Dill-Poached Salmon with Herbed Yogurt Sauce

You can’t go wrong with salmon and dill; the rich fish is a perfect contrast to the more delicate, vernal herb.

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Prep Time
25 min
Cook Time
10 min
35 min


  • 4 large sprigs plus 1 tbsp chopped fresh dill, divided
  • 1 cup low-sodium vegetable broth
  • 4 5-oz salmon fillets, 3/4 inch thick
  • 3/4 cup plain Greek yogurt (TRY: Nancy’s Organic Whole Milk Probiotic Greek Yogurt)
  • 1 tbsp chopped fresh flat-leaf parsley leaves
  • 2 tsp fresh lemon juice
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 4 radishes, trimmed and cut into matchsticks
  • 1 small carrot, peeled and cut into matchsticks


  • Kitchen twine


  1. Use kitchen twine to tie dill sprigs together. In a large skillet on medium, bring dill sprigs, broth and 1 cup water to a gentle simmer. Add salmon, adjust heat to maintain barely a simmer, then cover and cook for 5 minutes.
  2. Meanwhile, prepare yogurt sauce: In a small bowl, combine chopped dill, yogurt, parsley, lemon juice, salt and pepper. Set aside.
  3. To skillet, add radishes and carrots, nestling them into the liquid. Cover and cook for 3 minutes, or until vegetables are tender and salmon is just cooked through.
  4. Use a slotted spatula to arrange salmon on serving plates or a platter, then top with vegetables and yogurt sauce (discarding dill sprigs). Serve any remaining sauce on the side.

Nutrition Information

  • Serving Size 1 salmon fillet, 1/4 cup vegetables, 3 tbsp sauce
  • Calories 328
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 15 g
  • Fiber Content 1 g
  • Protein Content 42 g
  • Saturated Fat Content 6 g
  • Sodium Content 373 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g