Salmon Fillet with Dilled Potatoes
53
Quick, easy and delicious. The creamy potato salad was a great side dish to serve with dilly salmon, and we had all the goodness our bodies needed as well. A perfect dinner on a busy weekday.
Ingredients
| Potato salad | |||
| ½ | cup |
sour cream, non-fat
|
|
| ½ | cup |
yogurt, plain
non-fat |
|
| 3 | tablespoons |
dijon mustard
|
|
| 1 | tablespoon |
dill weed
fresh, snipped |
|
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 ½ | pounds |
new potatoes
cut in 1/4 inch, slices |
|
| 10 | ounces |
spinach
fresh, chopped |
|
| For the salmon | |||
| 16 | ounces |
salmon fillets
4 4-ounce fillets |
|
| 4 | teaspoons |
dijon mustard
|
|
| ⅛ | teaspoon |
herbs
salad |
* |
| 1 | x |
black pepper
|
* |
| 1 | teaspoon |
dill weed
fresh, chopped |
|
| 1 | teaspoon |
olive oil
|
|
Directions
Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper in large bowl. Cook potatoes in a pot of water for 10 minutes. Add spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl; fold into dressing.
Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and dill. Drizzle oil over fillets.
Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, Remove from heat; let stand 5 minutes. Serve with dilled potatoes.
Nutrition Facts
Serving Size 370g (13.1 oz)Amount per Serving
Calories 43639% of calories from fat
% Daily Value *
Total Fat 19g
29%
Saturated Fat 6g
28%
Trans Fat
0g
Cholesterol 82mg
27%
Sodium 299mg
12%
Total Carbohydrate
13g
13%
Dietary Fiber 4g
16%
Sugars g
Protein
57g
Vitamin A 20%
•
Vitamin C 50%
Calcium 13%
•
Iron 11%
* based on a 2,000 calorie diet
How is this calculated?
