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"Every time I make fish I am again astonished by how quick and easy it is (and how eagerly my kids devour it). I had purchased some frozen salmon fillets and the directions on the package start from frozen, so I didn&amp;#039;t even have to thaw them first. This 4-ingredient sauce mixes up easily in a small bowl, the flavors mingling while the fish cooks (you really do have to give the dill a few minutes to infuse the yogurt).   I started by mixing up that sauce: 1/4 cup plain yogurt, the juice of 1/2 lemon, 1 tablespoon dill and salt to taste. I added some water because the yogurt I used was thick, just enough to get the consistency I wanted. Served the sauce on the side with green beans I tossed with lemon zest and salt and the baked salmon fillets.  More quick fish dishes:  Roasted Halibut with Orange Salsa Cod and Asparagus with Tomato Vinaigrette Roasted Salmon and Grape Tomatoes \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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