Salmon and Baby Peas in a Lemony Tarragon Yogurt Dressing
Salmon and Baby Peas in a Lemony Tarragon Yogurt Dressing
Salmon and Baby Peas in a Lemony Tarragon Yogurt Dressing
- 1 pound salmon filet
- 10 ounces plain (Greek-style yogurt)
- 1 shallot (finely minced)
- 3 tablespoons fresh tarragon (chopped)
- zest of 1 lemon
- juice of 1 lemon
- 10 ounce bag frozen petit pois (baby peas, thawed)
- salt and pepper (to taste)
- Ezekiel bread
- Place the salmon filet on a lined baking sheet, skin side down, and season with salt and pepper. Bake in a 350 degree oven for 20 minutes. Allow to cool.
- Combine the yogurt, shallot, tarragon, lemon zest, and lemon juice in a large bowl. Season with salt and pepper.
- Flake the salmon into large chunks and toss in the dressing, along with the petit pois, until nicely coated.
- Serve on toasted Ezekiel bread
