Baked Salmon With Avocado-Lime Greek Yogurt Sauce

• 4 Wild caught salmon filets (6-8 oz. per filet), can have the skin or not
• 2 cup non-fat greek yogurt
• 2 avocados (very ripe)
• 1 lime
• 1 tblsp cilantro
• chili-lime salt (if available) to taste
• salt and pepper
• 1 tblsp olive oil

1. Prehear oven to 350 degrees.
2. To prepare the salmon filets, place skin side down. Lightly brush the filets with enough olive oil just to coat them. I then sprinkle the chili-lime salt and pepper and set aside.
3. For the Avocado-Lime sauce:
4. In a food processor or blender, combine the greek yogurt, avocados (after peeling and seeding them), cilantro, and season with sea salt and pepper. Squeeze the lime juice into the mixture and if you want to add a little more lime flavor, grate a small portion of the rind and add to the processor. Once all components are added, pulse until everything is blended (should be a light green color).
5. Place the salmon filets skin side down in a lightly greased 9x13 baking dish. Cover the filets with the yogurt sauce so it is about a 1/4 inch thick on top. Bake the salmon for 15-20 minutes, until medium. Serve.
6. *There is a good possibility that you will have some leftover sauce. You can use it as a dipping sauce for naan, vegetables, or anything you can think of!

caught salmon, nonfat, avocados, lime, tblsp cilantro, chililime salt, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/baked-salmon-with-avocado-lime-greek-yogurt-sauce-52509621 (may not work)