Baked Salmon with a Creamy Mustard Dill Sauce
1 cup low fat or whole milk plain yogurt
3 tablespoons dijon mustard
juice of 1/2 lemon
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dill
1 pound filet of salmon, preferably Alaskan
- Preheat the oven to 400 degrees F. Line a baking sheet with tin foil and place the salmon, skin side down. Sprinkle with coarse salt and pepper.
- In a small mixing bowl combine the yogurt, mustard, lemon juice, garlic powder, salt, pepper and dill. Whisk well to combine.
- Brush about 1/3 of the yogurt mixture on top of the salmon. Bake the salmon for about 20 minutes, or until it flakes easily.
- Serve the salmon with the extra sauce on the side.