Mustard and dill topped salmon fillets, served with a dilly potato salad.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories
Author Deborah Harroun
Ingredients
1/2cupsour cream
1/4cupplain yogurt
4tablespoonsdijon mustard
3tablespoonschopped fresh dill
salt and pepper
1 1/2poundssmall red potatoescut into 1/4-inch thick slices
4salmon fillets
olive oil
Instructions
In a small bowl, combine the sour cream, yogurt, dijon and 2 tablespoons of the dill. Season to taste with salt and pepper.
Place the potatoes in a large pot and cover with water. Cook over high heat until the potatoes are tender. Drain and return to the hot pot. Add the sour cream/yogurt mixture and stir well.
Preheat the broiler. Place the salmon fillets on a baking sheet and spread the mustard over the tops. Season with salt and pepper and the remaining dill. Broil until the salmon is cooked through, about 10 minutes. Serve with the potatoes.