| |
| INGREDIENTS |
| 1 c. |
low-fat sour cream |
| 1/2 c. |
chopped fresh dill |
| 3 tbsp. |
finely chopped onion |
| 2 tbsp. |
Dijon mustard |
| 2 tsp. |
minced garlic |
| 1/2 tsp. |
salt |
| 1/2 tsp. |
pepper |
| 1 1/2 lb. |
pierce center-cut salmon filet with skin |
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|
|
| RECIPE |
- Mix together sour cream, dill, onion, mustard, and ¼ teaspoon each of salt and pepper in small bowl; let stand 1 hour to blend flavors.
- Preheat oven to 400º F.
- Lightly spray baking sheet lined with foil with cooking spray.
- Place salmon, skin side down, on baking sheet; sprinkle with garlic and remaining salt and pepper.
- Spread ⅓ cup sauce over salmon.
- Bake until fish is opaque and flakes easily with a fork; about 20 minutes depending upon the thickness of the filet.
- Serve with remaining sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
1/6 of fish filet with 2 tablespoons sauce
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
230 |
|
| Total Fat |
11 g |
|
| Sodium |
390 mg |
|
| Total Carbohydrates |
5 g |
|
| Fiber |
0 g |
|
| Protein |
25 g |
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|
