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.
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 www.choosemyplate.gov.
Salmon comes out moist and delicious. Like that yogurt is used rather than sour cream. Easy also. Whipped this up quickly on weekday night. Might have to cook salmon a bit longer depending on thickness but only one or two minutes. Surprised this isn't a staff favorite. Always cook these first so glad I tried this one.