Season salmon with pepper. Spread 1/2 teaspoon Dijon mustard over the top of each fillet. Preheat oven to 400. Carefully coat each fillet with Dijon.
Place salmon skin side down on a parchment-lined baking sheet. Drizzle the top of each fillet with a bit of olive oil, then bake 12 to 18 minutes, or until cooked to your desired doneness.
Meanwhile, in a small bowl, combine the remaining tablespoon of Dijon mustard with the yogurt, lemon juice, lemon zest and chervil. Serve salmon with sauce on the side for dipping.
Originally Submitted
4/18/2012
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