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Ambassador [Associate]
Ambassador [Associate]
  • 665 calories
  • 35 min
  • 4 servings


  • ½ small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • ½ cup plain Greek yogurt
  • 1 ½ lb salmon fillet
  • 4 medium yellow potatoes
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • panko bread crumbs
  • salt


  1. Preheat oven to 450°F and position racks in the upper and lower thirds of the oven.
  2. Wash, peel, and slice potatoes into ¼-inch thick strips. Place in a medium bowl and add oil and salt; toss to coat.
    • 4 medium yellow potatoes
    • 2 tbsp extra virgin olive oil
    • 1 tsp salt
  3. Spread potatoes out in a single layer on a baking sheet and place in the lower third of the oven (it doesn't have to be fully heated). Tossing once halfway through, roast until golden brown, 15-20 minutes. Reserve bowl for next step.
  4. Wash, dry, and zest lemons into the reserved bowl.
    • 2 lemons
  5. Add bread crumbs, oil, salt, and pepper to the bowl with the lemon zest; stir to combine.
    • 2 cup panko bread crumbs
    • 2 tbsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  6. If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.
    • 1 ½ lb salmon fillet
  7. Slice the crosswise into 1-inch wide fingers.
  8. Line a baking sheet pan with aluminum foil.
  9. Roll the salmon in the bread crumb mixture, pressing to adhere; place on the prepared baking sheet.
  10. Place salmon in the upper third of the oven and bake until golden, crispy, and cooked through, 6-8 minutes. Watch carefully because the bread crumbs can burn quickly.
  11. Meanwhile, juice half of the lemons into a small bowl. Cut the remaining lemon into wedges.
  12. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the lemon juice.
    • ½ small bunch Italian (flat-leaf) parsley
  13. Add yogurt, Dijon, salt, and pepper to the bowl; stir to combine the yogurt sauce.
    • ½ cup plain Greek yogurt
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  14. Divide salmon and fries between plates; serve with lemon wedges and yogurt sauce on the side. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stirring spoon
  • vegetable peeler