Salmon Fillets with Chive Sauce

Ingredients

Chive Sauce:
• ½ cup finely chopped fresh chives
• 1/3 cup low-fat plain yogurt
• 2 Tbsp finely chopped dill pickle
• 2 Tbsp low-fat mayonnaise
• 2 Tbsp fresh lemon juice
• 2 tsp chopped drained capers
• ¼ tsp salt
• pinch of freshly ground black pepper
Salmon:
• 2 Tbsp chopped fresh dill
• 2 tsp finely grated lemon zest
• 2 tsp paprika
• ½ tsp salt
• ¼ tsp cayenne pepper
• 4 skinless salmon fillets, each about 6 oz and about 1-inch thick
• 2 tsp olive oil
• Fresh dill sprigs and lemon slices, for garnish

Instructions

1. To make the chive sauce, in a small bowl, combine the chives, yogurt, pickle, mayonnaise, lemon juice, capers, salt, and pepper. Using a whisk or fork, stir together until well blended. Cover and refrigerate for about 1 hour; bring to room temperature before serving.
2. To prepare the salmon, in a small bowl, combine the dill, lemon zest, paprika, salt and cayenne. Rub each fish fillet with ½ teaspoon of the oil, then rub with the dill mixture, coating the fillets evenly. Transfer to a plate, cover and refrigerate for 1 to 2 hours.
3. Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, place the salmon fillets in the pan and cook, turning once, until the fillets are well browned and opaque throughout, 3 to 4 minutes per side.
4. To serve, transfer the fillets to a warmed platter or individual plates. Garnish with dill sprigs and lemon slices and accompany with the chive sauce.