Lemony salmon with yogurt-dill sauce
SmartPoints® value per serving
This flavor combination is a well-loved classic for a reason: rich salmon pairs beautifully with the bright flavor of lemon and herby dill in the creamy yogurt sauce. This six-ingredient recipe is certainly a delicious option to keep on your weeknight rotation since it’s also ready in less than 15 minutes. If you’re short of fresh dill, don’t substitute the dried stuff; use fresh tarragon, flat-leaf parsley, or rosemary instead. When the salmon flakes when pierced with a fork, that’s a good sign that it’s done. Pair this entrée with a simple side salad and roasted potatoes to soak up all the sauce for a complete meal.
Plain fat free yogurt
1 Tbsp, fresh, chopped
Uncooked farmed salmon fillet(s) with or without skin
1 pound(s), skinless, or 4 (4–6-ounce) steaks
¼ tsp, freshly ground
- Grate 1⁄4 teaspoon zest from the lemon. Cut the lemon in half, juice one of the halves to get 2 teaspoons of fresh juice, and set the remaining half aside.
- Combine the lemon zest, lemon juice, yogurt, dill, and 1⁄4 teaspoon of the salt in a small bowl.
- Squeeze the reserved lemon half over the salmon and sprinkle with the remaining 1⁄4 teaspoon salt and the pepper. Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the salmon and cook until just opaque in the center, about 4 minutes on each side. For salmon steaks, remove the skin before eating. Serve with the sauce. Yields 1 salmon steak with 2 tablespoons sauce per serving.