1.5 Kg. Salmon fillet or 6 Small Salmon portions
1 Cup Plain Yogurt white
1/4 cup of Chopped fresh Dill sliced
Zest of a large Lemon
Juice of half Lemon
2 Tablespoon Dijon Mustard
Salt & Pepper to Taste
Over a large mixing bowl, grate a large lemon and pour the chopped dill, yogurt, lemon juice, mustard, salt & pepper and mix well.
Spread the 3/4 of the mixture over the salmon.
Bake in a preheated oven at 210 ° C for 35 minutes, then grill for 15 minutes.
Serve the fillets with the sauce and jasmine rice.
When ready to serve, spread the remaining sauce over each fillet and the remaining lemon juice.
If you are using smaller fillet, bake for 10-12 minutes and grill for 5-8 minutes.