Thursday, May 10, 2012
Mustard & Dill Yogurt Baked Salmon
This was a healthy dinner that turned into a healthy lunch. I modified an epicurious recipe and I didn't miss the extra calories at all. And it was the easiest in the world and took 30 minutes tops to cook.
Preheat oven to 425
Greek Yogurt, Dill, Dijon Mustard, Honey Dijon Mustard
*I liked adding a little honey mustard to make slightly sweet.
Mix until flavors taste the way you'd like them.
Fish & Potatoes:
Place the salmon (skin down) on an oiled glass baking dish. Place the potatoes flat around the salmon (so that no potato is overlapping)
Cover the top of the salmon with yogurt mixture. Sprinkle with dill and salt.
Cook for about 20-30 minutes depending on thickness of fish. Both should be done together- and your dinner is ready!
Seen above served with fresh mixed greens, fresh dill, and extra yogurt mustard sauce for dipping.