Pungent Dijon and fragrant dill are classic pairings for salmon, and the creamy coating helps keep the fish moist!
(serves 4)
3 T. plain 2% reduce-fat Greek yogurt
1&1/2 T. light* mayo.
1&1/2 T. Dijon mustard
2 T. chopped fresh dill
2 t. fresh lemon juice
2 t. freshly squeezed lemon juice
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1 garlic clove, minced
4 6 oz. fresh or frozen wild caught Alaskan salmon, skinned
Cooking spray
Fresh dill sprigs
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 for 10 mins. or until desired degree of doneness. Top with dill sprigs.
"Be open and generous today. Begin with a 'Yes, I can help you.' "
And, have FUN in the SUN - oh, yeah!!!!!!
Love,
MM
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