Roast Salmon with Yogurt

Adapted from Patty Craig's recipe

If you are like me and recovering from the fatness of my previous recipe, here is a healthy meal that is one of my favorites.

Ingredients

1/2 cup Greek yogurt (2%)

2 T Dijon mustard

1/2 T dried dill 

1/2 T dried parsley

8 salmon fillets (6 oz each)

lemon wedges for serving

Preheat oven to 450 degrees.  Combine yogurt, mustard, dill, and parsley.  Season with salt and pepper to taste.

Place salmon skin side down on a rimmed cookie sheet lined with foil.  Spread yogurt mixture over salmon.  Roast until opaque throughout : 8-10 minutes or until done.  This depends on the thickness of the salmon.

I served this with a little salad and mashed potatoes.  I used the leftover insides of the potatoes from my potato skins recipe for the mashed potatoes.  You can also serve with lemon wedges and dill sprigs.  Enjoy!

Notes: I have made this recipe several times, and it makes all of the difference to purchase the salmon from the meat counter.  For this recipe I used frozen salmon and it didn't measure up.  Still tastes good, but I highly recommend buying high quality salmon.