- 1-1/2 lbs. fresh salmon fillets, skinned and de-boned
- 2 Tbs. olive oil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 Tbs. fresh dill, chopped
- 1 Tbs. capers
- 2 tsp. lemon juice
- 1 tsp. fresh parsley, chopped
- 1 cup plain yogurt
Cut each salmon fillet into 4 pieces. Brush with olive oil. Sprinkle with salt and pepper. Brush a non-stick pan with a little olive oil. Heat the pan and add the salmon.
Cook on one side only for 4 minutes, then place the pan in the oven and cook for 1 minute under the grill to brown.
Meanwhile, mix the lemon, parsley and yogurt in a bowl. Set aside in refrigerator.
When you’re ready to serve, pour some sauce in the middle of the plates and place part of the salmon on top. Garnish with chopped dill and a few capers.
Per serving: calories 422, fat 22.9g, 51% calories from fat, cholesterol 109mg, protein 46.9g, carbohydrates 3.2g, fiber 0.1g, sugar 3.0g, sodium 246mg, diet points 10.8.
Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0