CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT

CRUNCHY BREADED SALMON WITH CHOBANI® YOGURT
Found http://clubnarwhalblog.com/2015/12/crunchy-breaded-salmon-with-chobani-yogurt.html/

PREP TIME 10 mins
COOK TIME 12 mins
TOTAL TIME 22 mins

Crunchy Breaded Salmon combines Chobani® Non-Fat Plain Greek Yogurt with Italian panko crumbs to create a delicious meal that is simple enough for weeknights and elegant enough for a holiday dinner!

Author: Amy Lee Scott

Serves: 4 servings

INGREDIENTS
Main Ingredients (For the Crunchy Breaded Salmon)
8 oz. Salmon Filet (enough for 4 servings)*
4 tablespoons Non-Fat Plain Greek Yogurt
1 cup panko breadcrumbs with Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder

Additional Ingredients (For the Greek Yogurt Dill Sauce)
1 cup Non-Fat Plain Greek Yogurt
4-5 tablespoons freshly chopped dill
zest and juice of ½ lemon

INSTRUCTIONS
For the Crunchy Breaded Salmon
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly spritz with cooking spray). Place salmon skin-side down on the baking sheet. Salt and pepper salmon and cut into 4 even pieces (you can also keep the salmon whole and cut it into serving portions after baking).
Use the back of a spoon to spread Chobani® Non-Fat Plain Greek Yogurt over the top of the salmon and press panko crumbs on top of the yogurt (use about a tablespoon of yogurt and ¼ cup panko per portion of salmon). Sprinkle garlic powder and a little more salt and pepper on the panko. Bake for 12 minutes, or until the salmon turns light pink and flakes easily with a fork.

For the Greek Yogurt Dill Sauce
Mix all ingredients in a bowl. Serve baked salmon with 1-2 tablespoons of dill sauce and a side of steamed asparagus.

NOTES
*This recipe is easily scalable--if you have a large crowd, figure about 2 ounces of salmon per person and increase the size of the salmon, yogurt, and panko accordingly.