Salmon Fillet with Dilled Potatoes
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 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato salad | |||
| 118 | ml |
sour cream, non-fat
|
|
| 118 | ml |
yogurt, plain
non-fat |
|
| 45 | ml |
dijon mustard
|
|
| 15 | ml |
dill weed
fresh, snipped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 680.4 | g |
new potatoes
cut in 1/4 inch, slices |
|
| 289 | ml/g |
spinach
fresh, chopped |
|
| For the salmon | |||
| 462.4 | ml/g |
salmon fillets
4 4-ounce fillets |
|
| 2E+1 | ml |
dijon mustard
|
|
| 0.6 | ml |
herbs
salad |
* |
| 1 | x |
black pepper
|
*
|
| 5 | ml |
dill weed
fresh, chopped |
|
| 5 | ml |
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.
