I am not shy about my love of Cooking Light magazine. Their recipes are what got me started on my cooking journey. Not only are their recipes on the healthier side, but most are also great for weeknight meals. This recipe for Dijon Herb Crusted Salmon with Creamy Dill Sauce is no different.
Seafood in general is a great weeknight option because it tends to take less time to cook. If you haven’t noticed, I’m a big fan of seafood, particularly salmon; I have almost 40 recipes for salmon alone on this blog!
So when I spotted a new salmon recipe in my most recent Cooking Light, well, I had to make it.
Ingredients:
- 2 (6-oz.) salmon fillets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon canola oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon Dijon mustard
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 teaspoons chopped fresh dill
- 1 1/2 teaspoons 2% reduced-fat milk
- 1 teaspoon red wine vinegar
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