Serve this simple baked salmon over fresh field greens and top with onion sauce. The creamy onion sauce doubles as a dressing and can be made ahead and stored in the refrigerator for up to 3 days.
Oxmoor House JANUARY 2005
Preheat oven to 400°.
Line a jelly roll pan with nonstick foil. Arrange fillets, skin sides down, on foil; sprinkle with pepper and 1/8 teaspoon salt.
Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
While fish bakes, process yogurt and next 4 ingredients in a blender until smooth.
Place fillets on a serving platter. Serve with sauce and lemon wedges.
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