Salmon Fillet with Dilled Potatoes

Name: Salmon Fillet with Dilled Potatoes
Yield: 4
Cuisine: Fusion
Ingredients: sour cream, non-fat; yogurt, plain; dijon mustard; dill weed; salt; black pepper; new potatoes; spinach; salmon fillets; dijon mustard; herbs; black pepper; dill weed; olive oil

Submitted by mee

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.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

Potato salad

CUP SOUR CREAM, NON-FAT

CUP YOGURT, PLAIN
non-fat

TABLESPOONS DIJON MUSTARD

TABLESPOON DILL WEED
fresh, snipped

X SALT *

X BLACK PEPPER *

1 ½

POUNDS NEW POTATOES
cut in 1/4 inch, slices

OUNCES SPINACH
fresh, chopped

For the salmon

OUNCES SALMON FILLETS
4 4-ounce fillets

TEASPOONS DIJON MUSTARD

⅛

TEASPOON HERBS
salad *

X BLACK PEPPER *

TEASPOON DILL WEED
fresh, chopped

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.