I got this recipe from the Canadian Heart & Stroke Foundation, tried it and it's wonderful.
1/3 cup (75 mL) diced English cucumber, unpeeled
2 tbsp (25 mL) finely chopped fresh dill
2 tsp (10 mL) chopped shallots
1/3 cup (75 mL) plain low-fat yogurt
2 tbsp (25 mL) light mayonnaise
1 tsp (5 mL) grainy mustard
1 tsp (7 mL) fresh lemon juice
Salt and freshly ground black pepper
4 4-oz (120-g) salmon fillets
2 tsp (10 mL) extra virgin olive oil
Preheat oven to 425°F/ 230°C. Prepare baking sheet by spraying with nonstick vegetable oil spray. Set aside.
To make sauce: Process cucumber, dill and shallots until finely chopped. Transfer to bowl and stir in yogurt, mayonnaise and lemon juice. Season to taste with salt* and freshly ground pepper. Set aside.
Place salmon, skin side down on prepared baking sheet; brush with olive oil. Place in oven and roast salmon for about 12 -15 minutes, or 10 minutes per inch/ 2.5 cm thickness. Remove from oven and place on plates, spooning 2 tablespoons/ 25 mL sauce on each piece of salmon. Serve remaining sauce on the side. Serves 4
Nutritional information per serving
Protein: 24 g
Fat: 12 g
Saturated fat: 2 g
Carbohydrate: 3 g
Dietary fibre: less than 1 g
Dietary cholesterol: 65 mg
Sodium: 145 mg
Potassium: 634 mg