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 mild Italian herb mix)
  • 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. Heat Oven & Set Up Dish
    Preheat oven to 190°C (375°F). Lightly oil a medium ovenproof dish (about 20×28 cm).

  2. Millet Base
    Spread rinsed millet in the dish. Add broth or water, minced garlic (for the pan), 1/4 tsp salt and a little pepper. Stir to combine.

  3. Add Broccoli
    Scatter broccoli over the millet and press down lightly so it sits partly in the liquid.

  4. Season Salmon
    Pat salmon dry. Rub with olive oil, then season on both sides with oregano, thyme, remaining 1/4 tsp salt and pepper.

  5. Assemble & Bake
    Place salmon on top of the broccoli and millet (skin-side down if using skin). Cover tightly with foil and bake 20 minutes.
    Remove foil and bake 8–12 minutes more, until:

  6. Millet has absorbed most liquid
  7. Broccoli is tender

  8. Salmon flakes easily with a fork
    If the pan looks dry before the millet is ready, pour 2–3 tbsp hot water around the edges and bake a little longer.

  9. Yogurt Drizzle
    While the bake finishes, stir together yogurt, garlic, parsley, salt and pepper. Thin with 1–2 tbsp water or milk until just pourable. Taste and adjust seasoning.

  10. Serve
    Rest the bake 3–5 minutes. Spoon millet, broccoli and one salmon fillet onto each plate. Drizzle with the garlic-herb yogurt.

Recipe Variations

  • Lemon-Free Citrus Note
    Add 1/2 tsp mild white wine vinegar to the yogurt for gentle brightness.

  • Herb Swap
    Use dill or chives in the yogurt, and basil or marjoram instead of oregano/thyme on the salmon.

  • Extra Veggies
    Add 1 small sliced zucchini or 1 chopped red bell pepper with the broccoli; increase liquid by 30–50 ml.

  • Milder Version
    Skip dried herbs on the salmon, use only salt and a little pepper, and keep yogurt simple 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 kcal per person