Salmon Broccoli Millet Yogurt Bake

One-pan baked salmon with broccoli and fluffy millet, finished with a mild garlic-herb yogurt drizzle.

Ingredients

For The Bake

  • 120 g millet, uncooked (rinsed)
  • 360 ml low-sodium vegetable broth or water
  • 250–300 g broccoli florets (bite-sized)
  • 2 salmon fillets (about 140–160 g each, skin on or off)
  • 1 tbsp olive oil
  • 1 small garlic clove, minced (for the pan)
  • 1 tsp dried oregano (or mixed mild Italian herbs)
  • 1/2 tsp dried thyme
  • 1/2 tsp salt (divided, adjust to taste)
  • Freshly ground black pepper

For The Yogurt Drizzle

  • 150 g low-fat plain yogurt (Greek or regular)
  • 1 small garlic clove, very finely minced or grated
  • 2 tbsp finely chopped fresh parsley (or chives/dill)
  • 1–2 tbsp water or milk to thin, as needed
  • Salt and pepper to taste

Instructions

  1. Preheat & Prepare Millet Base
  2. Preheat oven to 190°C (375°F).
  3. Lightly oil a medium ovenproof dish (about 20×28 cm).
  4. Spread rinsed millet evenly in the dish. Pour over the vegetable broth or water.

  5. Add minced garlic (for the pan), 1/4 tsp salt and a few grinds of pepper. Stir gently to distribute.

  6. Add Broccoli

  7. Scatter broccoli florets evenly over the millet. Press them in slightly so they partly sit in the liquid but are not fully submerged.

  8. Season Salmon

  9. Pat salmon fillets dry.

  10. Rub with olive oil, then sprinkle with oregano, thyme, remaining 1/4 tsp salt and pepper on both sides.

  11. Assemble Pan

  12. Place salmon fillets on top of the broccoli and millet, skin-side down if using skin-on.

  13. Bake

  14. Cover the dish tightly with foil.
  15. Bake for 20 minutes.
  16. Remove foil and bake another 8–12 minutes, until the millet has absorbed most of the liquid, broccoli is tender, and salmon flakes easily with a fork.

  17. If the top looks a bit dry before the millet is done, add 2–3 tbsp hot water around the edges and bake a few minutes more.

  18. Make Yogurt Drizzle

  19. While the bake finishes, mix yogurt, minced garlic, parsley, a pinch of salt and pepper in a small bowl.

  20. Thin with 1–2 tbsp water or milk until it’s pourable but still creamy. Taste and adjust seasoning.

  21. Serve

  22. Let the bake rest for 3–5 minutes.
  23. Spoon portions of millet, broccoli and a salmon fillet onto plates.
  24. Drizzle generously with the garlic-herb yogurt just before serving.

Recipe Variations

  • Lemon-Free Citrus Note
    Use a tiny splash of mild white wine vinegar (1/2 tsp) in the yogurt instead of lemon for gentle brightness without zest.

  • Herb Swap
    Replace parsley with dill or chives in the yogurt, and swap oregano/thyme with mild basil or marjoram on the salmon.

  • Extra Veggie Version
    Add 1 small sliced zucchini or 1 chopped red bell pepper on top of the millet along with the broccoli (increase liquid by 30–50 ml).

  • Spice-Free Kids’ Version
    Skip dried herbs on the salmon, season only with salt and a little pepper, and keep yogurt plain with just parsley.

Calories Estimate (Per Person)

  • Salmon (150 g): ~280 kcal
  • Millet (60 g dry): ~210 kcal
  • Broccoli (~125–150 g): ~45 kcal
  • Olive oil (1/2 tbsp): ~60 kcal
  • Yogurt drizzle (~75 g): ~45 kcal

Approximate total: 640–650 kcal per portion (for two portions).