Baked Salmon with Creamy Onion Sauce

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.

Yield: 4 servings (serving size: 1 fillet and about 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 8.4g
  • Saturated fat: 1.3g
  • Protein: 35.0g
  • Carbohydrate: 3.3g
  • Cholesterol: 91mg
  • Iron: 1.4mg
  • Sodium: 470mg
  • Calories from fat: 33%
  • Fiber: 0.3g
  • Calcium: 51mg


  • 4 (6-ounce) salmon fillets
  • (about 1 inch thick)
  • 1/4 teaspoon freshly ground black
  • pepper
  • 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


  1. Preheat oven to 400°.
  2. Line a jelly roll pan with nonstick foil. Arrange fillets, skin sides down, on foil; sprinkle with pepper and 1/8 teaspoon salt.
  3. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
  4. While fish bakes, process yogurt and next 4 ingredients in a blender until smooth.
  5. Place fillets on a serving platter. Serve with sauce and lemon wedges.
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