Dijon Herb Crusted Salmon with Creamy Dill Sauce

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  • 2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons 2% reduced-fat milk
  • 1 teaspoon red wine vinegar
  • Directions: 
Step 1

Preheat oven to 450°F.

Step 2

Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until the desired degree of doneness. Remove pan from oven. Turn on broiler.

Step 3

Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Step 4

Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish

Posted in: Recipes

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