Salmon with Light Dill Sauce

salmon-dill-sauce Leigh Beisch


  • 2 (6-ounce) salmon fillets (about 1 inch thick)
  • Low-fat mayonnaise
  • Low-fat buttermilk
  • Fresh dill, minced
  • Fresh lime juice
  • Arugula, rinsed and drained


Fill a large skillet with 1 1/2 inches water; bring to a boil. Add salmon; reduce heat, and simmer 8 minutes, or until fish flakes easily when tested with a fork. Remove from skillet; discard cooking liquid. Combine 1/4 cup each mayonnaise and buttermilk, 2 tablespoons dill, 1 tablespoon lime juice, and a pinch each of sugar, salt, and pepper in a small bowl. Arrange 1 cup arugula and 1 salmon fillet on each of 2 plates, and drizzle the dill mixture over the fish.

  • Yield: Serves 2 (serving size: 1 cup arugula, 1 salmon fillet, and 1/4 cup dill sauce)

Nutritional Information

Calories per serving: 343
Fat per serving: 13g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 38g
Carbohydrate per serving: 11g
Fiber per serving: 1g
Cholesterol per serving: 88mg
Iron per serving: 1mg
Sodium per serving: 689mg
Calcium per serving: 91mg

Good to Know

The salmon in this low-carbohydrate dish provides lean protein to help you feel fuller longer. Leafy greens, like arugula provide vitamin C and folate.