Salmon with Creamy Mustard Sauce
Adapted from Barefoot Contessa Back to Basics, “Mustard-Roasted Fish” (2008)
4 (8-ounce) salmon fillets
½ cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons capers, rinsed
Salt and pepper to taste
Chopped dill for garnish
1. Preheat the oven to 450 degrees F.
2. Line a sheet pan or baking dish with parchment paper. Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
3. Combine the yogurt, mustards, and capers in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
4. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. You can tell the fish is done if it flakes away easily when prodded with the tines of a fork.