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Baked Salmon with Mustard-Dill Sauce
Ingredients
- For the salmon
- 3 tablespoons fresh lemon juice
- 1½ tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh dill
- Sprinkle of salt and freshly ground pepper
- 4 skinless center-cut salmon fillets, about 6 ounces (180 g) each, rinsed and patted dry with paper towels
- For the mustard-dill sauce
- 2 tablespoons Dijon mustard, or to taste (certified gluten-free if necessary)
- 2 teaspoons whole-grain Dijon mustard, or to taste (certified gluten-free if necessary)
- ¼ cup (60 ml) fat-free sour cream
- 1 teaspoon extra virgin olive oil
- 3 tablespoons finely chopped fresh dill
- Pinch of sugar
- Salt and freshly ground pepper, to taste
Directions
Directions aren't available for this recipe.
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