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[quote=Anonymous]Second the salmon, probably farmed since it has less flavor and a fish newbie may prefer that. Line a pan with aluminum foil and preheat the oven to 400 degrees. Place salmon fillet (about 12 oz for 2 people) skin-side down on the pan. Bake for about 15 mins or until the fish flakes easily when prodded with a fork. (As a general rule, bake 10 mins per inch thickness)

Meanwhile, scoop about 1 cup of 2% or full-fat Fage yogurt into a bowl. (You could use another thick Greek yogurt but Fage has a good consistency and tartness.) Beat it with a fork until it's mixed together and creamy. Add salt to taste -- maybe 1/4 to 1/2 tsp -- and beat in. Chop a reasonable amount of fresh dill and beat that in. When the salmon is done, remove from the oven, scoop off the pan (the skin should stick to the pan and you can just slide the spatula between the fish and its skin to remove) and top with the yogurt mixture, then serve immediately.

Dill and fish is a classic combo and this is about as easy as it gets. My DH requests this all summer long, but WF should have dill even at this time of year.[/quote]

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