Dijon-Herb Crusted Salmon with Creamy Dill Sauce

Ingredients

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup whole-wheat panko (Japanese breadcrumbs)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon canola oil

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

2 tablespoons plain 2% reduced-fat Greek yogurt

2 teaspoons chopped fresh dill

1 1/2 teaspoons 2% reduced-fat milk

1 teaspoon red wine vinegar

Preheat oven to 450°F.

Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.

Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.