In a bowl, mix together 4 tablespoon 0% Greek yogurt, 4 tablespoon Fresh dill, 2 tablespoon Wholegrain mustard, 1 pinch Black pepper and1 tablespoon Lemon juice.
Place 480 g Salmon fillet under the grill and cook for 10 minutes.
After 10 minutes under the grill, remove the salmon and spread the yogurt mixture over the fillets.
Return the coated salmon to the grill and cook for a further 5 minutes.
Notes
We used Greek yogurt for the dressing, however you could swap it for creme fraiche.
If you want to give this sauce a little kick, then crush a couple of garlic cloves into it.
You could add some crunch to the creamy sauce by mixing in one finely chopped shallot.
The cooked salmon will last in the fridge for about 3 days.
You could make this recipe with a side of salmon too.
Other variations we have made to the creamy sauce include mixing in a couple of crushed garlic cloves, and 1 finely diced shallot for some added texture.