INGREDIENTS

• 2 lbs. of Atlantic or frozen salmon
• 1 cup organic whole or low fat Greek yogurt
• 1 tablespoon + 1 teaspoon fresh finely chopped dill
  
• 1 tablespoon fresh lemon juice
  
• 2 pinches salt
  
• 1 teaspoon of olive oil
  
• ¼ teaspoon fresh ground black pepper

Salmon with Creamy Yogurt Dill Sauce

Yield: 8 Servings, about 4 oz. each

DIRECTIONS

1. Preheat oven to 250°

2. Place the entire salmon fillet on parchment paper, skin down

3. Rub the olive oil on top of fish, and bake for 25 minutes

4. While salmon is cooking, place the ingredients for the yogurt sauce in a bowl and whisk well

5. In a small frying pan, heat the yogurt and sauce ingredients on very low heat until just warmed. If the yogurt is too thick, add a tablespoon of water. To avoid the yogurt curdling, do not overheat.

6. Drizzle yogurt sauce over salmon, cut into portions, and serve

Chef Angela: Salmon is one of my favorite fish dishes to cook: simple, healthy and quick. Because this is a filling dish, it goes well with a light vegetable side.

Debbie’s Nutritional Notes: Fatty fish are so good for the heart and brain that The American Heart Association recommends two servings per week. High-quality salmon provides you with abundant omega-3 fatty acids.

The healthiest type to choose is wild or frozen salmon. Though more expensive, this is an important health investment. Always check the source of any fish you buy. Be especially careful with commercially farmed salmon, which may contain PCBs. These are harmful toxins you should absolutely avoid. If you do buy farmed salmon, it’s recommended that you consume it no more than once a month.

To reduce any exposure to PCBs, trim the fat from the salmon and bake the fish instead of frying or grilling it.