Herb-and-Yogourt Baked Whole Salmon Fillet

[0 SP per serving] Right off, you read that correctly, 0 SP per serving. No that is not a typo, it is real. I love salmon, and I really love baked salmon in a creamy dill sauce; unfortunately, creamy dill sauce is a points killer. With this recipe and Weight Watchers Freestyle, this little gem is back on the menu!

Information

• Makes: 8 servings
• Source: Weight Watchers (membership required)
• Prep: 18 min     Cook: 18 min

Ingredients

¾ cup	plain fat-free yogurt, regular not Greek	0 SP
½ cup	chives, chopped fresh, plus more for garnish	0 SP
½ cup	fresh parsley, chopped	0 SP
¼ cup	basil	0 SP
2 Tbsp	fresh tarragon	0 SP
3 Tbsp	lemon juice	0 SP
½ tsp	sea salt	0 SP
2 lbs	uncooked salmon fillets, with or without skin	0 SP
⅛ tsp	black pepper, to taste	0 SP
1 medium	lemon, cut into 8 wedges	0 SP

Instructions

1. Preheat oven to 400°F.
2. In a food processor, puree yogourt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunkier).
3. Place salmon, skin-side down, on a foil-lined baking sheet (or coat a baking sheet with cooking spray).
4. Spread a thick layer of yogourt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
5. Transfer salmon to a serving platter; garnish with chives and sprinkle with lemon.

Notes

The above recipe is for herb Yogourt salmon if you would like, replace all the herbs with fresh dill to get the dill Yogourt recipe I love!

Serving size: 100 g (3 1/2 oz) salmon