Herb & Yogurt Salmon Fillet (SP 0)

By á-31592

5 WW SmartPoints per serving

This tangy yogurt sauce is a light take on creamy Green Goddess dressing. The sauce mellows when baked and the herbs infuse the fish for an impressive and flavorful spring entree.

Ingredients

• 3/4 cup(s) plain fat free yogurt (regular, not Greek)
• 1/2 cup(s) chives, chopped (plus more for garnish)
• 1/2 cup(s) fresh parsley, flat-leaf Italian, packed
• 1/4 cup(s) basil, fresh, leaves, packed
• 2 Tbsp fresh tarragon (plus more for garnish)
• 3 Tbsp fresh lemon juice
• 1/2 tsp sea salt
• 2 pound(s) uncooked salmon fillet(s) with or without skin, but with skin recommended 1/8 tsp black pepper, freshly ground (or to taste)
• 1 medium lemon(s), cut into 8 wedges

Details

Adapted from cmx.weightwatchers.com

Preparation

Step 1

1 Preheat oven to 400°F OR make a foil bag and place on preheated grill.

2 In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).

3 Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.

4 Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.

5 Serving size: 3 1/2 oz