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