This is one of the easiest and most made recipes in my healthy food box. I hope it makes it to your house, too!
I love fish, almost all of it. And that's a good thing, because we can get a lot of great nutrition from fish, especially salmon. It's an excellent source of high quality protein (which keeps you feeling full longer), potassium, selenium, and vitamin b12. They're also a great source of Omega-3 fatty acids, which contribute to healthy brain, heart, and joint function, as well as general well-being. It's a power-packed bit of fish!
I know fish can be pricey, so try to find the best and most affordable source in your area. Even adding it to your diet once a week can reap great benefits.
(And for the Catholics among us, it's good to stockpile fish dishes in the recipe boxes to use on Fridays during Lent, or every Friday, if you want to do that, or your diocese requires it.)
This dish takes maybe 20 minutes, and 10 of those are preheating the oven.
Salmon with mustard dill sauce
(from the book Dinner: A Love Story)
4 6 oz. salmon fillets, skin removed
1/2 cup Greek yogurt (any fat content, but I usually go 0%)
1 heaping teaspoon dijon mustard
1/4 tsp. dried dill weed
Preheat the oven to 450 degrees. While that's happening, place the salmon on a baking sheet lined with foil or parchment paper. (If you have a stoneware baking stone, that's great for this too, and easy clean up!) Sprinkle salt and pepper over the fillets and roast for 10-15 minutes.
Meanwhile, add the yogurt, salt, pepper, dill weed, and mustard to a mixing bowl. Add half of the lemon, whisk together, and add the rest of the lemon if needed. Taste for seasoning and adjust as required.
When the salmon's done, place it on a plate and top with the sauce.
I use one fillet for me, and eat all the sauce. It's delicious and healthy and so filling.
Roasted cherry tomatoes, or even raw ones, are good served along side this. You can also put them in a hot pan with some extra virgin olive oil and toss them around for a few minutes, until they start to blister/open, and serve.
You can get fresh dill weed, but I prefer the dried, because it's more cost friendly (given how often I make this).