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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
8 mins
cook:
12 mins
total:
20 mins
Yield:
4 servings (serving size: 1 fillet and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

235 calories; fat 8.4g; saturated fat 1.3g; protein 35g; carbohydrates 3.3g; cholesterol 91mg; iron 1.4mg; sodium 470mg; calories from fat 33%; fiber 0.3g; calcium 51mg.
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