Baked Salmon with Caper Sauce
Submitted by Lezlie
Salmon steaks baked with white wine, dill, and onion, then topped with a briny caper sauce made from low-fat yogurt and light mayo. A light, flavorful dinner for two ready in 40 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minDate night doesn’t need a restaurant when you’ve got this in your back pocket.
Salmon steaks get tucked under thin onion slices, splashed with dry white wine, and sprinkled with dill before a quick trip to the oven.
While they bake, a chilled caper sauce made from low-fat yogurt, light mayo, white wine vinegar, and lemon pepper waits in the fridge, ready to spoon over each steak the moment it hits the plate.
It’s light, bright, and comes together so fast you’ll have time to actually set the table with real napkins.
Pro Tips
- Make the caper sauce ahead and let it chill for at least 30 minutes so the flavors have time to meld together.
- Don’t overcook the salmon. Pull it when it flakes easily with a fork at the thickest part since it will carry over a bit as it rests.
- A couple of thin lemon slices and a fresh dill sprig make a simple garnish that elevates the whole plate.
Ingredients
Directions
Combine first five ingredients, mixing well. Cover & chill. Rinse salmon, pat dry. Place in 1 quart baking dish coated with cooking spray. Arange onion slices over salmon. Pour wine over salmon & sprinkle with dill.
Cover & bake at 350℉ (180℃) for 15 to 20 min. or until salmon flakes easily when tested with a fork. Discard onion & dill (if fresh). Transfer to individual serving plates. Spoon 2 teaspoon caper sauce over each salmon steak & garnish with lemon slices & fresh dill if desired.
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