Salmon with Spinach, Tomatoes, and Dill-Mustard Sauce

           Easy, Entrees, Recipes
Salmon with Spinach, Tomatoes, and Dill-Mustard Sauce
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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


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