Ingredients
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
Cooking spray
Fresh dill sprigs
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Preparation
1. Preheat oven to 425°.
2. 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.
Cooking Light DT
