Baked salmon with sour cream mustard sauce
- 2 6-oz. salmon fillets (Sockeye is especially nice)
- 1/4 cup sour cream
- 1-2 tbsp coarse ground mustard
- 2 tbsp grated Parmesan cheese
- salt and pepper to taste
Place Salmon fillets on cooking sheet (grease cookie sheet or cover with parchment paper to prevent sticking). Mix all the ingredients (except salmon) together. Top thawed salmon fillets with the sour cream mixture and bake as package directions indicate (in my case: 350 degrees Fahrenheit for 10-15 minutes). Based on my own experience with my oven and the fish, I aim for the lower end of the time range. I let my salmon rest for 5 minutes before we dig in.
This is the perfect protein to go with any vegetable side: steamed broccoli; baked zucchini; fresh salad; coleslaw. It makes for an easy, filling meal on nights when I am exhausted.
Calories: 427 kcal Fat: 23.9 g Saturated Fat: 8.6 g Carbohydrate: 3.2 g Fiber: 0 g Protein: 41.8 g