Description
This Easy and Festive Christmas Salmon recipe makes for a beautiful and delicious holiday dinner centerpiece. A large salmon fillet is seasoned with salt and pepper, then slathered in a creamy Greek yogurt and white wine herb mustard mixture, flavored with fresh dill, lemon zest, juice, and garlic. Topped with crumbled feta cheese and a vibrant, crunchy medley of pomegranate seeds, salted pistachios, fresh dill, a drizzle of olive oil, and a squeeze of lemon juice, this dish combines bright, tangy, and savory flavors perfect for a festive occasion.
Ingredients
Scale
Salmon and Marinade
- 1.25 – 1.5 lbs (550–650 grams) whole large salmon filet
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/3 cup plain Greek yogurt
- 2 tbsp Smak Dab White Wine & Herb Mustard (or Dijon, old style Dijon, grainy or other white wine mustard)
- 2 tsp fresh dill, chopped
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1 large (or 2 small) cloves garlic, pressed
- 3/4 cup crumbled feta cheese
Toppings
- 1/2 cup pomegranate seeds
- 1/3 cup chopped salted pistachios
- 1/4 cup fresh chopped dill
- Olive oil, for drizzling
- Squeeze of lemon juice
- Salt and pepper, to taste
Instructions
- Prepare Salmon: Rinse the salmon filet under cold water and pat dry with paper towels. Place it on a large plate or baking sheet.
- Season: Sprinkle the salmon evenly with 1 teaspoon salt and 1/2 teaspoon ground pepper, rubbing it gently into the flesh to enhance flavor.
- Make Yogurt Mustard Mixture: In a medium bowl, mix 1/3 cup plain Greek yogurt, 2 tablespoons white wine & herb mustard, 2 teaspoons chopped fresh dill, lemon zest from half a lemon, juice from half a lemon, and pressed garlic. Stir until fully combined.
- Apply Mixture: Spread the yogurt mustard mixture evenly over the top of the salmon filet, coating it thoroughly for a creamy, flavorful crust.
- Add Feta: Sprinkle 3/4 cup crumbled feta cheese evenly over the coated salmon, pressing lightly so it adheres to the yogurt mixture.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Place the salmon in the oven and bake for approximately 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Prepare Toppings: While salmon bakes, combine 1/2 cup pomegranate seeds, 1/3 cup chopped salted pistachios, and 1/4 cup fresh chopped dill in a small bowl.
- Finish and Serve: Once the salmon is done baking, remove it from the oven and let it rest for a few minutes. Drizzle the topping mixture over the salmon, add a drizzle of olive oil, a squeeze of fresh lemon juice, and season with additional salt and pepper to taste. Serve warm for a festive and flavorful holiday dinner.
Notes
- For best results, use fresh wild-caught salmon.
- You can substitute the white wine & herb mustard with Dijon or grainy mustard if unavailable.
- Adjust the amount of garlic and dill to your taste preferences.
- To make ahead, prepare the salmon with the yogurt mixture and feta, then refrigerate covered for up to 4 hours before baking.
- Ensure not to overbake the salmon to keep it moist and tender.
