Lemony Salmon with Yogurt-Dill Sauce

Serves 4

1 medium lemon
1/2 cup plain fat-free yogurt
1 Tbsp fresh dill, chopped
1/2 tsp salt
1 pound salmon, cut into 4 fillets
1/4 tsp black pepper, freshly ground

1. Spray grill rack with cooking spray. Preheat grill.

2. Grate 1⁄4 teaspoon zest from the lemon. Cut the lemon in half, juice one of the halves to get 2 teaspoons of fresh juice, and set the remaining half aside.

3. Combine the lemon zest, lemon juice, yogurt, dill, and 1⁄4 teaspoon of the salt in a small bowl. Squeeze the reserved lemon half over the salmon and sprinkle with the remaining 1⁄4 teaspoon salt and the pepper. Add the salmon to the grill and cook until just opaque in the center, about 4 minutes on each side. Serve with the
sauce. Yields 1 salmon steak with 2 tablespoons sauce per serving.

Served with fusilli pasta (with Parmesan cheese) and sugar snap peas.

Results: Seriously yum! The sauce was great. I normally make a similar sauce with sour cream and dill, but this was a great improvement (and lower fat!) on that flavor. We did have way too much sauce though. I think 1 tablespoon per serving is more than enough, so next time I'll halve the sauce recipe.