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Roasted Salmon with Dijon-Dill Sauce

Photo: Alison Miksch; Styling: Claire Spollen

Hands-on time 10 mins
Total time 20 mins

Serves 4 (serving size: 1 fillet)

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
  • Cooking spray
  • Fresh dill sprigs
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Nutrition Information

  • calories 270
  • fat 12.4 g
  • satfat 1.8 g
  • monofat 4.5 g
  • polyfat 4.8 g
  • protein 35 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 94 mg
  • iron 1 mg
  • sodium 494 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit