Grilled salmon pairs perfectly with an herby salad and lemony tzatziki.
1 6-oz.container lowfat Greek yogurt
2tbsp.fresh lemon juice
Freshly ground black pepper
2tbsp.chopped fresh mint
1tbsp.chopped fresh dill
1 1/4lb.skinless salmon filletcut into 4 pieces
2tbsp.red wine vinegar
1 1/2lb.tomatoescut into small wedges
1seedless cucumbercut into 1/2" pieces
1/4red onionthinly sliced
In a small bowl, mix together yogurt, lemon juice, and 1/4 teaspoon pepper; fold in mint and dill.
Heat grill to medium-high. Season the salmon with 1/4 teaspoon each salt and pepper. Grill until opaque throughout, 3 to 5 minutes per side; transfer to plates.
In a large bowl, whisk together vinegar, oil, oregano, and 1/4 teaspoon each salt and pepper. Toss with tomatoes, cucumber, and onion. Serve with the salmon and tzatziki.
Yields: 4 servings Total Time: 20 minutes 279 Calories 10 Grams of Fat 2.5 Grams of Saturated Fat 69 Milligrams of Cholesterol 340 Milligrams of Sodium 36 Grams of Protein 11 Grams of Carbohydrates 3 Grams of Fiber