RECIPE: Salmon with Dill Sauce, Zoodles + Peppers

Ingredients 

Salmon

1/2 cup fat free greek yogurt

1/2 cup low fat sour cream

1 TBSP lemon juice

2 TBSP Dijon

1 TBSP dried dill weed

2 zucchinis per person

Red + Orange Peppers

Instructions Salmon- Grill

Heat grill to medium-high heat (around 400 degrees).

Place salmon fillet on a large sheet of foil coated in cooking spray.

Slide the foil onto the grill and cook for 20 minutes.

When salmon is fully cooked the sides will brown slightly, and the skin will be crispy.

Instructions Salmon- Oven

Heat oven to 400 degrees.

Place salmon, skin side down, on a Silpat mat (or foil) on a baking sheet.

Bake until salmon is cooked through, about 12 to 15 minutes.

Instructions-Dill Dip

Mix yogurt, sour cream, lemon juice, dijon, and dill. Place in refrigerator.

Instructions- Zoodles + Peppers- Spiralize/Zoodle the Zucchini onto paper towels in one layer and let it sit for 20 minutes. This will allow some moisture to be removed from the zucchini, which prevents them from getting mushy in the pan. Heat two TBSP olive oil in a deep pot and saute for approx 10 mins or to your liking. The zoodle strings are very long so you can use two large sharp knives to cut the entire pile in half right after you drop it in the pot.

Peppers- Cut them in half lengthwise and grill on the top rack until soft. Use some olive oil. Or in pan.

Plate- Zoodles + Peppers, Salmon, then top with Dill Sauce.