Pungent Dijon and fragrant dill are classic pairings for salmon. The creamy coating helps keep the fish moist.
3 tablespoons plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons canola mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), skinned
Fresh dill sprigs
How to Make It
Preheat oven to 425°.
Combine first 8 ingredients. Place fish, skinned side down, on a foil-lined baking sheet coated with cooking spray. Spread yogurt mixture over fish. Bake at 425° for 10 minutes or until desired degree of doneness. Top with dill sprigs.
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