Ingredients
Salmon
1/2 cup fat free greek yogurt
1/2 cup low fat sour cream
1 TBSP lemon juice
2 TBSP Dijon
TBSP dried dill weed
2 zucchinis per person
Red + Orange Peppers
Instructions- Grill
Heat grill to medium-high heat (around 400 degrees).
Place salmon fillet on a large sheet of foil coated in cooking spray.
Slide the foil onto the grill and cook for 20 minutes.
When salmon is fully cooked the sides will brown slightly, and the skin will be crispy.
Instructions - Oven
Heat oven to 400 degrees.
Place salmon, skin side down, on a Silpat mat (or foil) on a baking sheet.
Bake until salmon is cooked through, about 12 to 15 minutes.
Dill Dip
Mix ingredients # 2-6 above, place in refrigerator.
Zoodles- You could include a link to a spiralizer. Spiralize/Zoodle the Zucchini onto paper towels in one layer and let it sit for 20 minutes. This will allow some moisture to be removed from the zucchini, which prevents them from getting mushy in the pan. Heat two TBSP olive oil in a deep pot and saute for approx 10 mins or to your liking. The zoodle strings are very long so I typically use two large sharp knives to cut the entire pile in half right after I drop it in the pot.
Peppers- Cut them in half lengthwise and grill on the top rack until soft. Use some olive oil. Or in pan.
Plate- Zoodles + Peppers, Salmon, then top with Dill Sauce
