Buttery Soft Baked Dijon Mustard Salmon

Embark on a culinary journey of both flavor and health with this exquisite Weight War’s 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 Weight War’s 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 Weight War’s 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:

1. Preheat oven to 375° F.
2. 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.
3. 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.
4. On a foil-lined baking sheet, drizzle some olive oil and place the salmon skin-side down.
5. Mix the yogurt, dijon mustard, and lemon juice together. Spread evenly on each piece of salmon. Bake for 25 minutes.
6. 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.
7. In a large saute pan on medium heat, pour in light olive oil. When oil shimmers, put the spinach in and stir until wilted.
8. 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.