This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day, or even as the salmon topper in the Warm Salmon Salad with Crispy Potatoes.
| Prep Time: | 10 minutes |
| Ready in: | 20 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 1/4 pounds center-cut salmon fillets , cut into 4 portions | |
| 1/4 teaspoon salt , or to taste | |
| Freshly ground pepper to taste | |
| 1/4 cup reduced-fat sour cream | |
| 2 tablespoons stone-ground mustard | |
| 2 teaspoons lemon juice | |
| Lemon wedges | |
Recipe Directions
- Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
- Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
- Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
Health Advantages: low calorie, low carb, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 290 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 2 g | Dietary Fiber: | 0 g | Cholesterol: | 89 mg | |||
| Fat: | 18 g | Sodium: | 389 mg | Saturated Fat: | 4 g | |||
| Protein: | 29 g | Potassium: | 550 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Selenium (74% daily value), Potassium (26% dv), omega-3s. | |||||||
| Exchanges: | 4 lean protein, 1 fat | |||||||
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