Slow-Roasted Salmon with Herbed Yogurt Sauce

Preheat your oven to 150°C and line a rimmed baking sheet with parchment paper.

Place the salmon skin-side down on the sheet, pat it dry with paper towels, and season generously with salt and pepper.

Drizzle the salmon with half of the olive oil and roast for 20 to 25 minutes until the fish flakes easily with a fork.

While the salmon roasts, whisk the yogurt, chopped dill, remaining olive oil, lemon juice, and grated garlic in a small bowl until smooth.

Season the yogurt sauce with salt to taste and keep chilled until ready to serve.

Transfer the salmon to a platter, spoon the herb yogurt sauce over the top, and serve immediately.