Salmon with Creamy Mustard Sauce

This dish sounds impressive, but it’s incredibly easy to make, healthy, flavourful, and can be ready in 15 minutes. Hot & easy is what it’s all about. Well, except for dates you bring home to mama.

The Barefoot Contessa makes something very similar with red snapper (very tasty!) and crème fraiche. Yogurt is lower in fat (Salmon has fat in the skin – nutritious, omega 3 rich fat that’s good for you) and easier to come by, and the salmon goes well with the yogurt. Your call.

• 4 salmon fillets about 8-ounces apiece
• ½ cup plain yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 teaspoons capers, rinsed
• Salt and pepper to taste
• garnish with chopped dill

Preheat the oven to 450 degrees F.

Line a sheet pan or baking dish with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with the salt & pepper.

Combine the yogurt, mustards, and capers in a small bowl. Spoon the resulting  sauce evenly over the fish fillets, making sure the fish is completely covered.

Bake for 10 to 15 minutes (depending on the thickness of the fish) until it’s just barely done. You can tell the fish is done if it flakes away easily when prodded with a fork.

…Toldya it was easy.