Menu Inspiration

Salmon in Yogurt Dill Sauce

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by Shamrock Foods Health Care Menu Team
Portions: 18 servings


  • Everlight Pan Spray
  • 18, 4oz Pier 22 Salmon Fillets


  • 2 Cups Lowfat Plain Yogurt
  • 2 ¼ cup Trifoglio®Olive Oil
  • 4 Cloves, Markon Ready-Set-Serve™ Peeled Whole Garlic,
  • Minced Zest of 2 Lemons
  • 1 Cup Dill, chopped
  • 1 Cup Fresh Parsley, chopped
  • 1tsp Salt
  • Katy's Kitchen® Ground Black Pepper To Taste


  1. Arrange fish fillets in single layer on sheet pans sprayed with cooking spray. 
  2. Season with salt and pepper. 
  3. Bake in Convection Oven at 350° F for 16-20 minutes or until done.
    **CCP: Cook to a minimum internal temperature of 145 degrees F (63 degrees C) or higher for 15 seconds. 
  4. Transfer to full pans to hold for service. 
  5. In bowl, combine yogurt, oil, garlic, lemon, dill, parsley, salt, and pepper. Whisk until thoroughly combined. 
  6. Serve 1 fillet with 1 oz sauce, or menued portion. 

Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive. 

  • All Cold Holding- All foods should be held 41 degrees F or below. 
  • All Hot Holding- All foods should be held at 135 degrees F or above. 
  • Food Safety and Sanitation- Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination. 

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