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Cold Roast Salmon with lemony yogurt sauce
Ingredients
  • 1 3½ to 3¾-lb. whole side of salmon
  • 7 Tbsp. extra-virgin olive oil, divided, plus more for serving
  • Freshly ground black pepper
  • 4 tsp. kosher salt, divided, plus more
  • ½ tsp. crushed red pepper flakes, divided
  • ¼ cup fresh lemon juice
  • Flaky sea salt
  • Lemon wedges (for serving)
  •  
  • 6 Tbsp. fresh lemon juice
  • 1 garlic clove, finely grated
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 cups plain whole-milk Greek yogurt
Note: Ingredients may have been altered from the original.
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