Salmon with herb mustard yogurt sauce
410 cals, 39p, 2c, 28f (per meal)
4 tsp (20mL)
2 tsp (10g)
1 tsp (1g)
2 tbsp (30mL)
1/2 cup (140g)
1 1/2 lbs (680g)
1
Rub salmon in oil and season with some salt and pepper.
2
Cook salmon by either pan frying or baking: PAN FRY: Heat a skillet over medium heat. Place the salmon in the pan, skin-side down if it has skin. Cook for about 3-4 minutes on each side, or until the salmon is golden brown and cooked through. BAKING: Preheat oven to 400°F (200°C). Place the seasoned salmon fillets on a baking sheet lined with parchment paper. Bake in the oven for 12-15 minutes, or until the salmon easily flakes with a fork.
3
Meanwhile, make the yogurt sauce. In a small bowl, mix together the yogurt, lemon juice, dill, dijon, and some salt and pepper.
4
Serve salmon with yogurt sauce.