1/4 C. mayonnaise
1/4 C. nonfat plain yogurt
2 scallions, thinly sliced
2 T. fresh lemon juice
2 T. chopped fresh dill
4 (6-oz.) salmon fillets, with skin
Salt and pepper
1 T. extra-virgin olive oil
2 oz. alfalfa sprouts (2 C.)

Combine mayonnaise, yogurt, scallions, lemon juice, and dill. Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, flesh-side down, and sear 3 minutes, until brown. Flip and sear another 3 minutes, until salmon is just cooked through. Place a dollop of sauce on serving plate; top with salmon and a small mound of sprouts.

Yield: 4 servings
Per serving with 1 T. of sauce:

Calories: 406
Fat: 28g
Fiber: 0g