1\/4 C. mayonnaise
\n1\/4 C. nonfat plain yogurt
\n2 scallions, thinly sliced
\n2 T. fresh lemon juice
\n2 T. chopped fresh dill
\n4 (6-oz.) salmon fillets, with skin
\nSalt and pepper
\n1 T. extra-virgin olive oil
\n2 oz. alfalfa sprouts (2 C.)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nPer serving with 1 T. of sauce:<\/p>\n
Calories: 406
\nFat: 28g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n