Are you all as ready for Fall as I am? And does anyone other than me think they’ve taken the pumpkin spice thing a little too far? I’m as much a fan of pumpkin spice as the next person, but they have pumpkin spice butter, cream cheese, creamer, lip gloss, TOOTHPASTE (ugh!), Pepto-Bismol, you name it. It’s taking over, and every year, there seems to be more products. But that being said, I am excited to try many pumpkin pie-alternatives for Thanksgiving this year. Stay tuned in the upcoming weeks for pumpkin recipes.
I had my wonderful parents-in-law over for dinner on Saturday and served this delicious salmon recipe with dill sauce. It was a hit! The creamy dill sauce with the tangy Dijon mustard is what makes this sauce delicious. Preparing the salmon is easy—I drizzled a little olive oil and then sprinkled salt and pepper over the fillets and then put them in the oven for 10-12 minutes. They come out tasting like you spent hours in the kitchen instead of minutes! And I baked a couple extra fillets so we’d have leftovers. Happy eating!
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1/4 cup reduced fat sour cream or Greek yogurt
1/4 cup reduced fat or light mayonnaise
2 tablespoons Dijon mustard
2-3 tablespoons fresh dill
Juice of 1/2 lemon
Olive oil, 1-2 ounces
Salt and pepper to taste
Four (6 ounce) salmon fillets
Blend sour cream, mayonnaise, and mustard, dill, and lemon juice until smooth. Sprinkle with salt and pepper. The sauce may be prepared in advance and chilled.
Preheat oven to 400 degrees. Arrange the salmon fillets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast 10-12 minutes or until salmon is cooked. When done, transfer the fillets to plates and spoon on the mustard dill sauce.
Adapted from https://www.bariatriceating.com/2011/11/salmon-with-dill-sauce/.