Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 20 minutes | 6 servings | 4 oz salmon |
| 1 C fat-free sour cream | | 2 tsp dried dill | | 3 Tbsp scallions (green onions), rinsed and finely chopped | | 2 Tbsp Dijon mustard | | 2 Tbsp lemon juice | | 1½ lb salmon fillet, cut into 6 portions (4 oz each) | | ½ tsp garlic powder | | ½ tsp ground black pepper | | Cooking spray | | | calories | 196 | | Total fat | 7 g | | Saturated fat | 2 g | | Cholesterol | 76 mg | | Sodium | 229 mg | | Total fiber | 0 less than 1 g | | Protein | 27 g | | Carbohydrates | 5 g | | Potassium | 703 mg | |
Directions -
| 1 | Preheat oven to 400 °F. | -
| 2 | Whisk sour cream, dill, scallions, mustard, and lemon juice in a small bowl to blend. | -
| 3 | Lightly coat baking sheet with cooking spray. | -
| 4 | Place salmon, skin side down, on the prepared baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce. | -
| 5 | Bake salmon fillets until each is opaque in the center and flakes easily with a fork in the thickest part, about 20 minutes (to a minimum internal temperature of 145 °F). | -
Tip: Pairs nicely with steamed broccoli and Parmesan Rice and Pasta Pilaf. |
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