Preparation

1. Place individual skin on or skinless salmon in foil-pouch.
2. Season with salt and pepper and a slice of lemon.
3. Roast,  grill, or sauté salmon to your preference (125° – 140° internal) in oven about 15-22 minutes (depending on thickness) at 350° – 375°.

Greek Yogurt Herb Sauce

In food processor, blend together:

• • • ½ cup fresh Italian Parsley leaves (loosely packed)
    • ½ cup fresh Cilantro Leaves (loosely packed)
    • ½ cup fresh Basil (loosely packed)
    • ¼ cup fresh Mint Leaves (loosely packed)
    • 1.5 Tablespoon lemon juice
    • Flaked sea salt (Butcher’s Salt) to taste
    • Cracked pepper to taste
    • ¼ cup Olive Oil

Blend herb mixture with 6-8 ounces of fresh Greek Yogurt (or milk of your preference).

Serve over warm salmon