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Preheat the oven to broil, with a baking rack placed 4 inches from the heat. Place a foil-lined baking sheet on the rack.
In a medium-size bowl, mix together the yogurt, chives, parsley, scallions, lime juice and a pinch of salt. Cover with Saran™ Premium Wrap and place in the refrigerator until ready to use. The sauce can be made up to 2 days ahead.
Rub the top and bottom of the salmon fillets liberally with the canola oil. Season fillets with a sprinkle of salt and pepper.
Carefully remove the preheated baking sheet from the oven and place the salmon fillets on the foil. Return the baking sheet to the oven and broil for 7 to 10 minutes, until the salmon is opaque and flakes off easily with a fork.
Remove the salmon fillets from the baking sheet by sliding a metal spatula between the skin and the flesh (removing the skin from the fillet). Serve immediately with the yogurt sauce. If making in advance, let the fillets cool on a plate, place them in Ziploc® Brand Storage Bags or Ziploc® Brand containers and refrigerate until ready to use. Cooked salmon will keep in the refrigerator for 2 days.
Greek yogurt is thicker than regular commercial yogurt because it has already been strained. To strain regular yogurt, place a fine mesh sieve, lined with cheesecloth or a white paper towel, over a medium-size bowl. Put the yogurt into the lined sieve. (Start out with twice the amount of yogurt called for in the recipe because straining yogurt reduces its volume by about half.) Refrigerate, letting the liquid strain into the bowl until yogurt has thickened, about 2 hours. Transfer the thickened yogurt to a covered bowl or a sealed Ziploc® Brand container until ready to use.
Preplan your meals and cook extra salmon fillets and chill for a quick dinner. Or add the salmon to any skillet rice dish or vegetable stir-fry just before serving. Top salad greens with salmon for a light meal, or mix into an omelet with scallions and herbs.
Fresh salmon fillets or thawed frozen fillets can be used.