Ingredients:
½ cup plain Greek-style yogurt
4 teaspoon whole-grain mustard
1 Tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
4 (1/4-pound) skinless salmon fillets
Salt and pepper to taste
4 Tablespoons chopped shallots
2 garlic cloves, minced
2 cup grape tomatoes
1 (10-ounce) bag fresh spinach
Directions:
To make the dill-mustard sauce, combine the yogurt, mustard, dill, and lemon juice in a small bowl; set aside.
Sprinkle the salmon with salt and pepper. Spray a large nonstick skillet with olive oil spray and set over medium-high heat. Add the salmon and cook until golden and just opaque in the center, 5-6 minutes on each side. Transfer the salmon to a platter; cover to keep warm.
Add the shallots and garlic to the skillet; cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, 1-2 minutes. Add the spinach and cook, tossing frequently, until wilted, 1-2 minutes. Season with salt and pepper to taste. Serve the salmon with the spinach mixture and the dill-mustard sauce.
Makes 4 servings
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