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easy salmon

The American Heart Association recommends eating fish to help prevent heart disease. Salmon in particular has lots of heart-healthy essential fatty acids. Enjoy and stay healthy!
Prep time: 10 minutes Cook time: 12-15 minutes

2 teaspoons extra-virgin olive oil
4 6-ounce wild salmon fillets
1 lemon, cut in half horizontally
¼ teaspoon fresh or dried dill weed
1 teaspoon fresh parsley, chopped fine (or ¼ teaspoon dried parsley flakes)
Salt and pepper to taste

Lemon-Dill Sauce
½ cup nonfat plain yogurt
2 teaspoons fresh lemon juice
¼ teaspoon fresh or dried dill weed

Preheat the oven to 375°F. Brush a medium size baking sheet with 1
teaspoon of olive oil. Place the salmon fillets on the baking sheet. Brush
the salmon lightly with the remaining teaspoon of olive oil. Squeeze the
juice of ½ of the lemon over the fish; season the fillets with dill, parsley,
salt, and pepper. Cut the remaining ½ lemon into thin slices; place the
lemon slices on the fillets. Bake fish 12 minutes for medium-rare, longer
if desired.

To Make Lemon-Dill Sauce: In a small bowl, whisk together all the
lemon-dill sauce ingredients until they are thoroughly blended. Drizzle
the sauce over the cooked salmon or serve it on the side.