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Salmon with Lemony Sauce

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Ingredients

750 g salmon fillet, skinned and de-boned 1½ lb
30 mL Western Family extra virgin olive oil 2 tbsp
1 mL salt ¼ tsp
1 mL freshly ground pepper ¼ tsp
15 mL fresh dill, chopped 1 tbsp
15 mL capers 1 tbsp
10 mL freshly squeezed lemon juice 2 tsp
15 mL fresh parsley, chopped 1 tbsp
250 mL Yoplait Creamy Plain Yogurt 1 cup

Preparation

Cut the salmon fillet into 4 pieces. Brush with olive oil. Sprinkle with salt and pepper.

When you're ready to serve, pour some sauce in the middle of the plates and place part of the salmon on top. Garnish with chopped dill and a few capers.

Brush a non-stick pan with a little olive oil. Heat the pan and add the salmon. (Or grill on the barbecue). Cook on one side only for 4 minutes, then place the pan in the oven and cook for 1 minute under the grill to brown.

Meanwhile, mix the lemon, parsley and yogurt in a bowl. Set aside in refrigerator.

Yield

Serves 4