Embark on a culinary journey of both flavor and health with this exquisite W-W Buttery Soft Baked Dijon Mustard Salmon. This dish seamlessly combines the rich, buttery essence with the tangy kick of Dijon mustard to create a delightful symphony for the taste buds. The result is succulent salmon fillets, perfectly baked to tender perfection, adorned with a luscious glaze that captures the essence of both indulgence and mindful eating.
The Dijon mustard glaze, featuring a medley of fresh lemon juice, minced garlic, and aromatic dill, imparts a burst of zesty brightness that elevates the natural flavors of the salmon. The reduced-fat butter or olive oil spread not only adds a touch of richness but also aligns with a W-W approach to create a dish that’s both satisfying and points-friendly.
The simplicity of preparation makes this dish a weeknight favorite, allowing you to enjoy a gourmet experience without sacrificing precious time. As the salmon bakes to perfection, the kitchen is filled with the irresistible aroma of the mustard-infused glaze, creating an anticipation of the delightful meal to come.
Garnished with lemon slices for a citrusy zing and fresh parsley for a burst of color, this Buttery Soft Baked Dijon Mustard Salmon is a visual and culinary delight. Serve it alongside vibrant steamed vegetables or a crisp green salad for a complete, well-balanced meal that not only nourishes the body but also satisfies the soul. Embracing both the principles of W-W and the pleasure of savoring a well-crafted dish, this salmon recipe is an invitation to relish the artistry of flavors in every wholesome bite.
Buttery Soft Baked Dijon Mustard Salmon
INGREDIENTS:
- Makes 4 servings
For the salmon:
1 3/4 lb wild salmon, cut into 4 pieces
3 Tbs. extra virgin olive oil
2 Tbs. plain greek yogurt
2 Tbs. whole grain dijon mustard
2 Tbs. fresh lemon juice
salt and pepper to taste
For the sides:
2 Tbs. light olive oil
1 small spaghetti squash
2 cups spinach, chopped
Directions:
- Preheat oven to 375° F.
- Poke holes on the surface of the spaghetti squash. Place it in a casserole dish and put it in a microwave for 5 minutes to soften the skin.
- Cut the ends of the spaghetti squash and then in half long ways. If it’s too hot use an oven mitt or towel. Remove seeds. Pour water up to 1-inch into the casserole dish. Put one half, cut-side down, into the dish. Microwave for 5 minutes. Repeat with the second half.
- On a foil-lined baking sheet, drizzle some olive oil and place the salmon skin-side down.
- Mix the yogurt, dijon mustard, and lemon juice together. Spread evenly on each piece of salmon. Bake for 25 minutes.
- When the spaghetti squash is done being microwaved, put the halves into a bowl and let it cool down to the touch. Take a fork and scrape the strands out.
- In a large saute pan on medium heat, pour in light olive oil. When oil shimmers, put the spinach in and stir until wilted.
- To serve, make a bed of spaghetti squash, salt and pepper, and spinach. Take a spatula and carefully lift the salmon off the skin and top off the dish.