Description
This Easy and Festive Christmas Salmon recipe offers a flavorful and elegant holiday dinner option featuring a whole large salmon filet seasoned with a tangy Greek yogurt and white wine mustard sauce, topped with crumbled feta, pomegranate seeds, and pistachios for a vibrant and festive presentation. It’s simple to prepare and perfect for impressing guests during the holiday season.
Ingredients
Scale
Salmon and Seasonings
- 1.25 – 1.5 lbs (550–650 grams) whole large salmon filet
- 1 tsp salt
- 1/2 tsp ground pepper
Sauce
- 1/3 cup plain Greek yogurt
- 2 tbsp Smak Dab White Wine & Herb Mustard (or Dijon, old style Dijon, grainy or other white wine mustard)
- 2 tsp fresh dill, chopped
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1 large (or 2 small) cloves garlic, pressed
- 3/4 cup crumbled feta cheese
Toppings
- 1/2 cup pomegranate seeds
- 1/3 cup chopped salted pistachios
- 1/4 cup fresh chopped dill
- Olive oil (for drizzling)
- Squeeze of lemon juice (for drizzling)
- Salt and pepper (to taste)
Instructions
- Prepare the Salmon: Preheat your oven to 375°F (190°C). Place the whole salmon filet on a large piece of foil or parchment paper on a baking sheet. Lightly season both sides of the salmon with 1 tsp salt and 1/2 tsp ground pepper.
- Make the Mustard Yogurt Sauce: In a bowl, combine 1/3 cup plain Greek yogurt, 2 tbsp white wine and herb mustard, 2 tsp chopped fresh dill, the zest and juice of half a lemon, and the pressed garlic cloves. Mix well until smooth and evenly blended.
- Apply the Sauce and Feta: Spread the prepared mustard yogurt sauce evenly over the top of the salmon filet. Sprinkle the 3/4 cup crumbled feta cheese generously on top.
- Bake the Salmon: Carefully wrap the salmon in the foil or fold the parchment paper to create a sealed packet. Bake in the preheated oven for approximately 20-25 minutes, until the salmon is cooked through and flakes easily with a fork.
- Prepare Toppings: While the salmon bakes, combine the pomegranate seeds, chopped salted pistachios, and 1/4 cup fresh chopped dill in a small bowl.
- Finish and Serve: Once done, carefully unwrap the salmon and transfer it to a serving platter. Drizzle olive oil and a squeeze of fresh lemon juice over the salmon. Scatter the pomegranate, pistachio, and dill topping evenly over the top. Add salt and pepper to taste. Serve warm for an elegant holiday main course.
Notes
- Use a whole large salmon filet with skin on for the best results; skin helps keep the fish moist during baking.
- If you prefer more tang, add extra lemon juice to the yogurt mustard sauce.
- The combination of feta cheese and pomegranate seeds adds a festive and contrasting flavor to the rich salmon.
- You can substitute the white wine & herb mustard with other mustard varieties like Dijon or grainy mustard.
- Make sure to bake the salmon gently at moderate heat to avoid drying it out.
Keywords: Christmas salmon, holiday dinner, baked salmon, festive salmon recipe, Greek yogurt sauce, pomegranate pistachio salmon