Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon-Dijon Salmon
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- #100590
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
4 salmon fillets (6 ounce size)
1 tablespoon chopped fresh dill
lemon slices, for garnish
directions
Whisk together first 5 ingredients in a small bowl. Place salmon on a baking sheet lined with aluminum foil. Spread mustard mixture evenly over salmon.
Bake at 425 degrees F for 8 to 10 minutes or until fish flakes with a fork. Sprinkle evenly with dill. Garnish with lemon slices if desired.
added by
julianne
nutrition data
234 calories, 10 grams fat, 1 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 15, 2011
The dijon-lemon sauce really kicked this dish off! The salmon came out absolutely perfect, and the flavors that poured from each mouthful were nothing short of amazing. Serve with wild rice for the perfect compliment, followed by a nice Moscato. C'est bon!