Salmon. You know it's good for you, but maybe you find the strong flavor a bit off-putting.
This may be the salmon recipe for you.
The creamy Greek Yogurt sauce that accompanies this salmon recipe is fresh, bright and both complements and subdues the fish-y flavor of the salmon.
In other words, this could be your family's answer to a picky salmon eater. (Take a note from my playbook: call it fish with ranch dip--works great for my G).
Baked Salmon with Creamy Lemon Dill Sauce
1 1/2 pounds salmon
1 cup low fat Greek Yogurt
2 tablespoons chopped red onion
1 garlic clove, minced
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground pepper
1/2 teaspoon salt
1 tablespoon chopped capers (optional--if you omit, add extra 1/4 teaspoon salt)
1 tablespoon prepared horseradish (optional)
Preheat oven to 400 degrees.
Rinse and pat dry the salmon, place on a baking sheet, sprinkle with salt and pepper. Bake for 8-12 minutes, or until the salmon is fully baked (flakes with a fork, but not dry--cooking time will depend on the thickness of your salmon).
While the salmon is baking, assemble the remaining ingredients and make the quick and easy sauce:
Combine the yogurt, red onion, garlic, dill weed, lemon zest and lemon juice:
Add the salt and pepper and stir well:
If desired, add some capers (or salt):
Add some horseradish (optional):
Once the salmon is baked, top with some of the creamy lemon dill sauce and a lemon slice, if desired:
Salmon. It's what's for dinner!
Life is sweet,