Baked Salmon with Creamy Onion Sauce

Oxmoor House
Serve this simple baked salmon over fresh field greens and top with onion sauce. The creamy onion sauce doubles as a dressing and can be made ahead and stored in the refrigerator for up to 3 days.
4 servings (serving size: 1 fillet and about 2 tablespoons sauce)


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4 (6-ounce) salmon fillets
(about 1 inch thick)
1/4 teaspoon freshly ground black
1/8 teaspoon salt
1/3 cup plain fat-free yogurt
2 tablespoons light mayonnaise
1 tablespoon chopped onion
1 tablespoon capers
1/4 teaspoon salt
4 lemon wedges


Prep: 8 Minutes
Cook: 12 Minutes

Preheat oven to 400°.

Line a jelly roll pan with nonstick foil. Arrange fillets, skin sides down, on foil; sprinkle with pepper and 1/8 teaspoon salt.

Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

While fish bakes, process yogurt and next 4 ingredients in a blender until smooth.

Place fillets on a serving platter. Serve with sauce and lemon wedges.

Created date

March 2010

Nutritional Information

Calories 235
Fat 8.4 g
Satfat 1.3 g
Protein 35.0 g
Carbohydrate 3.3 g
Cholesterol 91 mg
Iron 1.4 mg
Sodium 470 mg
Caloriesfromfat 33 %
Fiber 0.3 g
Calcium 51 mg