Description
This Salmon Naan with Avocado Gremolata and Dill Yogurt Sauce is quick, easy and delicious. Made in under 20 minutes, this is the perfect weeknight dinner.
Ingredients
Scale
- 2 salmon filets
- 1/2 tbsp olive oil
- salt (I used Pink Himalayan) and freshly cracked black pepper
- 2–4 mini naan breads
- for topping: sliced mini bell peppers, butter lettuce leaves
- Avocado Gremolata:
- 1/2 Avocado
- 1/4 cup minced parsley
- zest of 1 lemon
- 1 tbsp minced garlic
- Dill Yogurt Sauce:
- 1/2 cup greek yogurt
- juice of 1 lemon
- 2 tbsp minced fresh dill
- salt and pepper, to taste
Instructions
- Coat salmon in olive oil, then add salt and pepper to both sides. Put on baking sheet and bake at 400 for 12 minutes.
- Preheat oven to 400 degrees.
- Coat salmon in olive oil, then add salt and freshly cracked pepper to both sides. Put on baking sheet and bake at 400 for 12 minutes.
- To make Dill Yogurt Sauce: combine Greek Yogurt, Lemon juice and Dill. Add salt and pepper to taste. Put in fridge until ready to use.
- To make Avocado Gremolata: Dice Avocado into small cubes and add to a bowl. Add in minced parsley, garlic and zest of the lemon. Combine well. Set aside.
- Once Salmon is cooked, flake with a fork.
- To assemble Sandwiches: lay a piece of butter lettuce on top of Naan, top with flaked salmon, add sliced mini bell pepper, Avocado Gremolata and Yogurt Dill Sauce.
Notes
To make Keto or Paleo, remove Naan and use butter lettuce leaves to hold salmon and toppings OR use a Keto or Paleo friendly Naan or wrap.