1 lemon
1/2 c. fat free yogurt
1 Tbsp. chopped fresh dill
1 tsp. salt
4 (6 oz) salmon filets
pepper
1. Grate 1/4 lemon zest from the lemon. Cut the lemon and half and juice one of the halves. Set the remaining half aside.
2. Combine the yogurt, zest, juice, dill and salt. Set aside.
3. Squeeze the juice out of the other lemon over the salmon and season with salt and pepper to taste. Cook salmon until just opaque in the center, about 4 minutes each side. (My favorite way is to bake for 18 minutes at 400 degrees). Remove skin and serve topped with sauce.
Serves 4
1 serving=1 piece of salmon with 1 tbsp. sauce
10 Points+ per serving
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