1/4 cup dijon mustard

1 6-ounce container fat-free Greek yogurt (I swear by the Fage brand - it's the creamiest!) 

3-5 tablespoons chopped fresh dill, removed from tough stems


4 6-ounce salmon fillets

Salt and pepper

2 tablespoons canola oil


Mix dijon, yogurt, and dill in a small bowl. Set aside in the fridge until you're ready to serve. 


Rinse salmon fillets and dry thoroughly. Season the non-skin side with salt and pepper. In a non-stick skillet, heat canola oil over medium high heat until shimmering. Place salmon seasoned side down into pan, and cook for about 3 minutes on each side, or until salmon flakes easily with a fork. 


Serve fillets with sauce spooned over the top, and additional dill for garnish. 


Printed from A Bitchin' Kitchen
Recipe adapted from Blue Kitchen