- Preheat the oven to 325F and line a baking sheet with parchment paper.
- Add the large salmon filet to the parchment paper lined baking sheet and season with 1 tsp salt and ½ tsp pepper. Set aside.
- In a medium bowl mix together the Greek yogurt, mustard, fresh dill, lemon zest, lemon juice and pressed garlic clove. Mix to combine and then spread all over the salmon filet.
- Sprinkle the crumbled feta cheese over the salmon and then bake for 24-30 minutes until the internal temperature of the salmon measures 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork. Let the salmon rest for 5 minutes before serving.
- While the salmon is baking, mix together the fresh chopped dill, pomegranate seeds and chopped pistachios. Set aside.
- Garnish the salmon with the fresh dill - pomegranate seeds - pistachios mixture and then drizzle with olive oil, pinches of salt and pepper and juice from half a lemon.
- Use a spatula or knife to cut servings (don't worry if they're not perfect as salmon will sort of flake as you cut it once cooked). Serve pieces and enjoy!
Recipe by Cooking in my Genes
