0
6 to 8 salmon fillets, at least 1-in. thick
1 cup light sour cream
1 tbsp Dijon mustard, grainy or smooth
2 tbsp chopped fresh dill
pinch of salt
pinch of pepper
Preheat oven to 450F (230C). Place rack at highest level in oven. Using a baking tray with sides, line tray with ungreased foil. Lightly brush flesh of fish with oil, but not skin side. Place skin-side down on lined baking tray. Bake at 450F (230C) for 10 minutes.
Meanwhile, stir sour cream, Dijon, dill, salt and pepper together. When salmon is baked, carefully lift fish with a large metal spatula onto heated dinner plates, leaving skin stuck to foil. Spoon some sauce over top of salmon and garnish with a sprig of fresh dill. Serve any remaining sauce in a dish.
Calories 256, Protein 32.8g, Carbohydrates 3.4g, Fat 11.4g, Sodium 120mg.
Just a dollop of a quick stir-together sauce adds pleasing piquancy to salmon. Our streamlined baking method perfectly cooks the salmon every time, and cleanup couldn't be easier.